Heat oil in a large pot over medium heat. Add chopped onion, salt & pepper and stir. Cook until the onion is slightly translucent then add the garlic and peppers. Stir and cook until soft.
Add the canned tomatoes and the chicken stock. Then add the black beans, chickpeas, adobo sauce, corn and seasonings. Cover, reduce heat to low, and cook for 25 more minutes, stirring occasionally.
Taste and adjust seasonings adding more salt and pepper.
Serve with toppings of your choice. Chill the leftovers and store in the fridge for up to 5 days.
Recipe Notes
*To make vegetarian: swap the chicken stock for water or vegetable stock