Heat a quarter cup of corn oil in a deep skillet. Add a large, finely chopped onion, 3 minced cloves of garlic, 2 diced poblanos, and a four ounce can of diced green chilies. Stir until onions and peppers are soft, then pour into a pot on low heat along with a can of diced tomatoes and liquid.
Add one each 15-oz. cans of red kidney, pinto, and black beans to simmering vegetables. You can drain them if you want, but I don’t. Season with 2 tablespoons each of ground cumin, smoked paprika, chili powder, and a teaspoon of black pepper. You can add oregano, but I don’t.
Stir well, and keep on heat to meld, a half hour at least. Serve with warm corn chips, pico de gallo, chopped cilantro, fresh avocado, onion, and jalapenos.
