Vegetarian Chili

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3 tablespoons extra-virgin olive oil

2 carrots, chopped 

1 red onion, chopped 

1 poblano chile pepper, seeded and chopped

1 yellow bell pepper, chopped 

Kosher salt 

3 cloves garlic, minced 

3 tablespoons chili powder

1 teaspoon ground cumin 

1 teaspoon ground coriander

1/4 teaspoon ground cinnamon 

Freshly ground pepper

1/2 cup lager 

1 28-ounce can whole peeled tomatoes, crushed by hand

1 15-ounce can black beans, drained and rinsed

1 15-ounce can pink beans, drained and rinsed

1/2 cup chopped fresh cilantro