| 1 | lb | Dried pinto beans, (about 2 1/2 cups) picked over and rinsed |
| 2 | lg | Onions, chopped |
| 6 | | Garlic cloves |
| 3 | tb | Vegetable oil |
| 1/3 | c | Chili powder |
| 1 | tb | Ground cumin |
| 1/2 | ts | Cayenne, or to taste |
| 6 | c | Water |
| 3 | c | Chicken broth |
| 1 | cn | Tomatoes, (28 ounce) drained and chopped |
| 1 | | Red bell pepper, chopped fine |
| 1 | pk | Frozen corn, (10 ounce) |
| 3/4 | c | Bulgur |
| 2 | md | Zucchini, scrubbed well and cut into 3/4 inch pieces |
| 2 | tb | Worcestershire sauce, or to taste |
| 3/4 | c | Kalamata or other brine-cured black, pitted and olives if desired, chopped |
| 1/3 | c | Chopped fresh coriander if desired |
