Step 1

Pour oil into large dutch oven. Turn heat to medium and add onions, bell peppers, jalapenos, and pinch of salt. Cook, stirring often, until onions are soft but not brown, about 5 minutes.

Step 2

Add whole can tomatoes with their juice, beer, beans, white wine vinegar, garlic, coriander, cumin, and chipotle chilies in adobo. Turn heat to high and bring to a boil. Reduce heat to medium-low, and let simmer for 30 minutes. Stir every 5 minutes or so. Using wooden spoon, break up tomatoes into small chunks. Season with salt to taste.

Step 3

Ladle chili into bowls and garnish with scallions and sour cream.