In an 8 quart pot, heat 2 tablespoons of olive oil.
Add the onion, yellow, green, red peppers, and jalapenos and stir-fry for 15 minutes.
Add the garlic, cumin, chipotle peppers in adobe sauce (only use 1/2 a can or you’ll be sorry), and stir-fry for 5 more minutes.
Add both cans of tomatoes, chipotle chili powder, salt & pepper and stir.
Heat till bubbling, then reduce heat and simmer for 30 minutes, stirring occasionally.
Add all of the beans and the parsley and simmer for 10 more minutes.
Serve with a dollop of soy yogurt on top!