Into a large pot, add the vegan ground beef, peppers (Anaheim, poblano, and jalapeno), and onion. Cook for 5 minutes, stirring frequently until the beef is browned. Add the garlic and continue cooking for an additional 1 minute.
Add the chili powder, cumin, salt, coriander, oregano, and black pepper. Cook for two minutes then add the tomato paste and cook for an additional 2 minutes, stirring frequently.
Pour in the beer and bring to a boil for 5 minutes, until the liquid is mostly cooked off.
Stir in the diced tomatoes, pinto beans, kidney beans, and pureed chipotle peppers. Reduce the heat to low.
Partially cover the pot and simmer for 30 minutes, stirring occasionally. Ladle into bowls and serve with your favorite chili toppings.