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Heat oil in a large pot over medium heat. Add onion, carrot, celery, bell peppers and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 10 to 12 minutes. Add chipotle chiles, oregano, chili powder, cumin and salt and stir to blend. Add tomatoes with juices and 4 cups water. Bring to a simmer, then reduce heat to low and gently simmer, uncovered, for 45 minutes. Add beans and simmer for 30 minutes more to warm through. Ladle chili into bowls and serve.