Spicy Vegetarian Three Bean Chili

This recipe is inspired by the link below but I definitely made this dish my own. I love one pot meals and this chili packs a lot of flavor, its a win win!

http://www.foodnetwork.com/recipes/rachael-ray/veg-head-three-bean-chili-recipe/index.html

Ingredients:
1 tbsp olive oil
1 large onion, diced
2 green peppers, diced
1 heaping tbsp of minced garlic
1 medium jalapeno, seeded and chopped
1 can of green chiles (6 oz)
1 can of kidney beans, drained and rinsed
1 can of pinto beans, drained and rinsed
1 can of black beans, drained and rinsed
2 cans (28 oz) of diced tomatoes, drained
1 can of corn kernels, drained and rinsed
1 tbsp of chipotle pepper flakes
1 tbsp of cumin
2 tsp of oregano
1 bottle of beer (I recommend a fuller body beer, like dos equis amber or an IPA, I wouldn't use a miller lite for chili)
1/2 cup of vegetable stock
Salt and pepper to taste

Instructions:
1. Heat olive oil in a large soup pot.
2. Add diced onions, green pepper, garlic, and jalapeno.
3. Saute for 5-7 minutes until onions are translucent and green pepper is softened. Add sprinkle of salt and pepper to veggies.
4. Add can of green chiles and stir. Saute for 1 or 2 more minutes.
5. Add diced tomatoes and stir.
6. Drain and rinse beans and corn in a colander and add to veggies and tomatoes.
7. Pour bottle of beer into the beans and 1/2 cup of stock. Stir and bring to a low boil.
8. Add cumin, oregano, chipotle pepper flakes, and salt and pepper. Stir.
9. Let simmer for about 20-30 minutes to allow the chili to thicken.
10. Garnish with cheese or sour cream and chopped cilantro. Enjoy!

I like my chili a little more soupy so if you like your chili thicker, You can add a can of tomato paste or can of refried beans and cook the recipe as directed.