Heat the oil in a dutch oven over medium-high heat.
Add the onion, bell peppers, tomatoes, and garlic to the hot oil and cook, stirring occasionally, until the vegetables have softened a bit, about 3 minutes.
Stir in the chili powder, cumin, oregano, cayenne, 1 tsp salt, and 1/2 tsp black pepper.
Stir in the water and pinto beans and bring to a boil.
Reduce heat to medium-low then cover and simmer, stirring occasionally, for about 1 hour.
Remove the lid and continue to cook until the beans are tender and chili has thickened about 30 minutes.
Stir in the corn and jalapenos and cook for about 5 more minutes.
Season the chili with salt and pepper to taste then serve with optional toppings.
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