Heat olive oil in a large pot or Dutch oven over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned.

Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.

Stir in crushed tomatoes, black beans, pinto beans, vegetable broth, cumin, and chili powder. Bring to a boil, then reduce heat and simmer for 20 minutes.

Add spring peas and chopped carrots and celery. Continue to simmer for another 10 minutes, or until vegetables are tender.

Season with salt and pepper to taste. Serve hot.