Dice onion, bell peppers and jalapeno (removing ribs and seeds). Peel and mince garlic.

Heat a large dutch oven on high heat. Add in 2 tablespoons olive oil, then add diced onion, bell pepper and jalapeno. Cook for 10 minutes, until onions and peppers start to soften. Add in minced garlic and cook for another 3 minutes, careful not to burn the garlic.

Reduce heat to medium. Add in cumin, salt, pepper, chili powder, chili flakes and tomato paste. Stir to combine, then add in crushed tomatoes, vegetable stock, hot sauce and beans. Bring to a simmer, stirring regularly. Reduce heat to medium-low and cook for another 60 to 75 minutes, until desired thickness is reached.

Serve with optional diced scallions, shredded cheese, corn bread or tortilla chips.