In a large colander drain the beans, reserving 1/2 cup of the liquid. Rinse the beans under cold running water.
In a microwavable coffee mug, combine the sun-dried tomatoes and Chipotle chili
peppers with 3/4-cup water. Microwave on high until the water begins to boil. Set
aside to steep.
In a 6-quart stockpot, heat the oil over a medium-high flame. Add the chopped
onion and green bell pepper. Cook, stirring constantly, for about 2 minutes. Add
the chopped sweet potato, crushed tomatoes, tomato sauce and water. Stir to combine.
Add the thyme, oregano, cumin, chili powder and fresh-ground black pepper. Stir
Bring entire mixture to a slow boil, stirring occasionally.
Reduce heat to simmer, cover and continue cooking, stirring occasionally, for
30 minutes. Add the canellini beans, black beans, kidney beans, garbanzo beans
and their reserved liquid. Stir to combine. Cover, and continue simmering and
stirring occasionally for another 30 minutes.
In a small blender or food processor, puree the sun-dried tomatoes and Chipotle
chili peppers together with their soaking liquid. Add to the stockpot, and stir
to combine. Cover, and continue cooking for another 10 minutes.
Adjust the seasonings to your liking and serve hot.
*Makes about 5 1/2 quarts.