Empty chipotles into a small bowl and mash well with a fork. Set aside.
In a large stock pot, heat oil over medium-high heat until shimmering. Add onion, bell pepper, carrots and jalapeño. Sauté until onions are translucent and all vegetables begin to soften. Add minced garlic and cook for an additional 2-3 minutes.
Add cumin and chili powder. Cook 2-3 minutes.
Add green chiles, tomatoes, mashed chipotles, beans and water.