In a large pot on medium high heat saute onions, all peppers, and chopped garlic in extra virgin olive oil for 5-7 minutes (until tender, but not mushy)
Add all of the beans and dry seasoning. Stir to coat and cook for 5 minutes
Add chocolate stout and stir to combine, cook off alcohol. This should take about 4-5 minutes.
Add the tomatoes, chipolte pepper and adobo sauce, stir.
Partially cover, reduce heat to low, and allow to simmer for 30 minutes to an hour. Stirring frequently.
Taste and add seasoning, if necessary.
Serve in bowls with chopped fresh cilantro and sliced avocado.