2 cups black beans, dry
2 cups pinto beans, dry
3 red onions
1/4 cup olive oil
3 carrots, small with tops
2 bell peppers, one red, one green
2 zucchini
2 cans (28 oz) diced tomatoes
4 jalapenos
8 oz frozen corn
4 chipolte chilies in adobo sauce + 1 Tablespoon on the adobo sauce
3 Tablespoons chili powder (the one I made, conventional ones will require a bit more)
1 1/2 teaspoons cumin
2 Teaspoons salt Cilantro Salsa
Pressure cook beans, separately since they require different cooking times. Place beans in a large stock pot. Chop onions and cook in olive oil until translucent and slightly browned. Chop carrots, bell peppers, and jalapenos. Add to the beans. Add tomatoes and cooked onions to the beans. Mix and add enough water to keep the beans wet but not drowning (2-3 cups). Start cooking over high heat until starting to boil, then set to simmer. Chop the chipolte chilies and add to the beans with some of the adobo sauce. The add chili powder, cumin and salt. Add zucchini and corn and simmer until the zucchini is soft but not falling apart. Ladle into your bowl and add cilantro and salsa.
Chili Powder:
2 tablespoons toasted ground cumin seeds
2 teas spoons cayenne pepper
5 dried large red fairly mild chilies (the ones we use for thai red curry paste)
1 tablespoon ground oregano
1 tablespoons garlic powder
Note: this is a first pass, I think we should fuck with this some to “punch it up” any thoughts?