1 tablespoon extra virgin olive oil 1 large yellow onion chopped 1 medium garlic clove, minced 1 teaspoon ground cumin 1 1/2 teaspoons chili powder 1 (14-ounce) can fire roasted diced tomatoes, drained, 1/4 cup juice reserved 1/4 cup tomato paste 2 (15 ounce) cans black or pinto beans (or a mix), drained