In a large saucepan, heat the olive oil. Add the onion, carrot, sweet pepper, chipotle peppers, and garlic. Cook and stir until vegetables are tender, but not brown.
Stir in kidney beans, pinto beans, beer, olives, cumin, and pepper. Bring mixture to boiling over medium-high heat. Reduce heat to medium and cook, uncovered, for 5 to 7 minutes, stirring occasionally.
Pour beans into a warm serving bowl. Sprinkle with cheese and cilantro. Makes 6 main-dish servings.