Vegetarian Chili

I need to take a photography class...Anyhoo, this tastes great even if the picture is bad.

2 Tbsp canola oil
1 large onion - diced
1 bell pepper - seeded and diced
2 jalapeno peppers - seeded and diced
5 cloves of garlic - minced
2 cans 14.5 oz fire roasted tomatoes
1 can 12 oz tomato paste
1/2 cup water
1 can 15 oz black beans
1 can 15 oz pinto beans
1 can 15 oz kidney beans
1 can 15 oz corn
2 Tbsp chili powder
1 Tbsp ground cumin
salt and black pepper to taste 

*Heat canola oil over medium heat in a large soup pot. Add onion and peppers. Saute until onions are translucent, about 5 minutes. Add garlic and cook about 2 minutes more. Add all other ingredients to the pot. Stir to combine and bring to a low boil. Reduce heat and simmer for one hour.

~Serves 6 to 8. Goes great with the jalapeno beer bread below.