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Heat oil in a large pot over medium heat.
Add onions and carrots and cook, stirring occasionally, about 3 minutes.
Add peppers and continue cooking until warmed through.
Stir in seasoning mix and chipotles, then add tomatoes, beans and 1 cup water.
Gently simmer over low heat, uncovered, for 30 minutes.
Ladle chili into individual bowls and garnish with green onions, sour cream or cheese, if you like.