Simmer kidney beans, wakame and water for an hour until beans are tender. Saute olive oil, garlic, cumin seeds, bay leaves and onion for 5 minutes in a medium size skillet. Add crushed tomatoes, corn, pepper. Simmer for 5 minutes to blend flavors. Stir in herbs honey, sugar, nutritional yeast, dill, chili powder, salt and pepper. Simmer for 5 more minutes and serve hot.