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Rinse the pinto beans and place them in a large bowl with 2 cups of water. Cover and refrigerate for at least 8 hours.
Drain the beans and set aside. Heat the oil in a dutch oven over medium heat.
Add the onion and bell peppers to the hot oil and cook, stirring occasionally, until slightly softened, about 3 minutes.
Stir in the garlic and cook until fragrant, about 10 seconds.
Add the tomato paste, chili powder, cayenne, cumin, oregano, 1 tsp salt, and ½ tsp pepper. Stir and cook for 1 minute.
Pour in the diced tomatoes, vegetable broth and drained pinto beans, bring to a boil.
Reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 1 ½ hours.
Remove the lid and cook until beans are tender and chili has thickened 15 to 30 minutes.
Stir in the corn and jalapenos and cook for about 5 more minutes. Season with salt and pepper to taste.
Serve topped with cheese, sour cream, avocado, fresh cilantro and tortilla chips on the side.