Heat the olive oil In a large pot over medium heat. Saute the onion until slightly translucent.
Add the garlic and bell pepper and saute until the bell pepper starts to soften.
Add the remaining ingredients and stir to combine.
Cover the pot and simmer for 20 minutes over low heat, stirring occasionally.
Allow the chili to rest covered for 5 minutes before serving.
Serve with lime wedges, chopped cilantro, cubed avocado, chopped tomatoes, diced onions, tortilla chips, etc.
Leftover chili can be covered and refrigerated for up to 3 days or frozen for up to 3 months. Reheat the leftovers on the stove or in the microwave. Defrost frozen chili overnight in the refrigerator before reheating.Leftover chipotles in adobo sauce can be frozen in a glass storage container for use in other recipes.