Step 1

Sauté vegetables: In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add the onions and all three peppers. Sauté (sweat), stirring occasionally, until softened, about 7-8 minutes. Add the garlic, chili powders, cumin, paprika, oregano and coriander. Season with 1 teaspoon of salt and ½ teaspoon of ground black pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is caramelized, about 2 minutes.

Step 2

Deglaze the pan: Slowly add the beer to deglaze the pan, using the back of a wooden spoon to scrape up any browned bit from the bottom of the pan. Bring to a simmer. Add the tomatoes and bay leaf. Increase heat to medium-high and bring back to a simmer. Immediately reduce heat to maintain a gentle simmer.

Step 3

Cook: Cover and simmer for 10 minutes. Remove lid, stir and continue to simmer for an additional 10 minutes.

Step 4

Add the beans and corn: Add the kidney beans, black beans, refried beans and frozen corn. Bring the soup back to a gentle simmer over medium heat. Immediately reduce to low and cook for 8-10 minutes, or until the soup is thickened and chili is warmed through. Stir in lime juice. Taste and adjust for seasoning with salt, pepper, hot sauce and/or lime juice. Use tongs to remove bay leaf and discard.

Step 5

Serve: Ladle warm chili into individual bowls and garnish with desired toppings. Enjoy!