Heat vegetable oil in a large stew pot over medium-high heat.

Add chopped bell peppers and minced garlic to the pot.

Cook, stirring frequently, until the vegetables soften (approximately 2 minutes).

Stir in chili powder, cumin, and cinnamon until the spices are absorbed by the vegetables.

Add whole peeled tomatoes and break them up with the back of a spoon.

Add drained black beans, white kidney beans, and pinto beans.

Add frozen or canned corn and water.

Stir in sugar, salt, ground sage, and Tabasco (if using).

Cook uncovered, stirring occasionally, for 15 minutes.

Stir in diced carrots and chopped fresh cilantro.

Continue cooking uncovered for 10 minutes, or until the vegetables are tender and the stew has thickened.

Serve hot.