Heat the oil in a Dutch oven over medium high heat. Add the onion, carrots, and bell peppers. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the onions and peppers soften, about 5 minutes. Add the garlic, chilies, chili powder, and cumin and cook, stirring for another minutes. Add the tomato paste and cook, stirring for another 1-2 minutes. Add the canned tomatoes, water, steak sauce, and beans. Bring to a simmer, lower the heat, cover and simmer for 1-2 hours, stirring occasionally.