In a large saucepan, combine the stock, beer, all beans, all spices, and one onion chopped to liking. Add stewed tomatoes and bring to a boil (if making stewed tomatoes at home see below), do not add peppers yet. After ingredients begin to boil, simmer for about an hour or until tomatoes have dissipated. Then add the cup of rolled oats, stirring occasionally for about 15-20 minutes or until oats have thickened chili. If the chili appears thick enough leave the oats out. Oats will make the chili into a pasty thickness and will no longer be soupy (recipe is very good either way, the oats can simulate the thickening cheese would otherwise accomplish).
When the chili is finished set aside. Slice the remaining onion and bell peppers to desired sizes. Preheat a saucer on medium/high heat for the peppers and onion. When pan sizzles from a drop of water add 2 tablespoons virgin olive oil and allow to heat for several seconds. Add peppers and onion, then let cook for about 3-4 min or until vegetables are slightly browned, or caramelized (I prefer raw onions so I leave those out). Then top the chili with caramelized peppers and onion. Best served with a slice of lime.
To Make Stewed Tomatoes:
First bring a small pot of water to a boil. In the meantime prepare a bowl of cold water. When the water has reached a boil, add the whole tomatoes for 15-20 seconds. Immediately remove and place in cold water. This process easily removes the peel. Begin with finger nails at the core and peel back the skin (should come off very easily). slice up peeled tomatoes into cubes about 1 inch each. Place the 3 tomatoes in 1 cup of boiling water and cook for about 15 minutes or until tomatoes are tender. Place tomatoes and water into chili. Continue with original recipe.
Source of recipe: This recipe is a hybrid I created that is loosely based on "Spicy Southwestern Chili" by hotveganmama, and "Vegetarian Chili" found in the Better Homes and Gardens cookbook of 2008.