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 saucepan on low heat along with a can of diced tomatoes and liquid.
Drain and add reserve liquid from (15-oz.) cans of red kidney, pinto, and black beans to simmering vegetables. Season with 2 tablespoons each of ground cumin, smoked paprika, chili powder, and a teaspoon of black pepper.
Keep on heat to meld, maybe 5 minutes, then add drained beans along with a teaspoon of oregano. Salt to taste, and stir gently to blend. Let this sit on low heat before serving with warm corn chips, pico de gallo, chopped cilantro, fresh avocado, onion, and jalapenos.