Pinto bean and vegetable chili - Astray Recipes

Name: Pinto bean and vegetable chili - Astray Recipes
Ingredients: 1 pounds Dried pinto beans, (about 2 1/2 cups) picked over and rinsed; 2 larges Onions, chopped; 6 Garlic cloves; 3 tablespoons Vegetable oil; ⅓ cup Chili powder; 1 tablespoon Ground cumin; ½ teaspoon Cayenne, or to taste; 6 cups Water; 3 cups Chicken broth; 1 can Tomatoes, (28 ounce) drained and chopped; 1 Red bell pepper, chopped fine; 1 pack Frozen corn, (10 ounce); ¾ cup Bulgur; 2 mediums Zucchini, scrubbed well and cut into 3/4 inch pieces; 2 tablespoons Worcestershire sauce, or to taste; ¾ cup Kalamata or other brine-cured black, pitted and olives if desired, chopped; ⅓ cup Chopped fresh coriander if desired

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In a large bowl let the pinto beans soak in enough water to cover them by 2 inches overnight and drain them, or quick-soak them and drain them. In a large heavy

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Ingredients

1 pounds Dried pinto beans, (about 2 1/2 cups) picked over and rinsed
2 larges Onions, chopped
6 Garlic cloves
3 tablespoons Vegetable oil
⅓ cup Chili powder
1 tablespoon Ground cumin
½ teaspoon Cayenne, or to taste
6 cups Water
3 cups Chicken broth
1 can Tomatoes, (28 ounce) drained and chopped
1 Red bell pepper, chopped fine
1 pack Frozen corn, (10 ounce)
¾ cup Bulgur
2 mediums Zucchini, scrubbed well and cut into 3/4 inch pieces
2 tablespoons Worcestershire sauce, or to taste
¾ cup Kalamata or other brine-cured black, pitted and olives if desired, chopped
⅓ cup Chopped fresh coriander if desired