To cook black beans: Take 3 cups dried black beans, washed and picked through for any bad beans and soak overnight in a very large pot of water. Alternatively for a fast soak method you can add the 3 cups black beans to a large pot and fill with water. Bring to a boil. Cover and turn off heat and allow beans to soak for 1 hour.

After soaking them (either method), drain beans and fill a large pot with water. Add the drained beans and bring to a simmer. Cook beans for about 1 hour and 30 minutes or until beans are tender when tested! Drain beans and set aside. Beans can be refrigerated at this point for later use for up to 2 days. Tip: Whatever you do, do not add salt to the cooking water of the beans!

Heat olive oil in a large pot over medium high heat. When hot add onion and saute until onion starts to soften and turn golden. Add carrots, celery, bell pepper, chili powder, oregano, garlic powder, sea salt, smoked paprika and cumin. Saute until fragrant about 1 minute.

Add chicken stock, canned tomatoes, chipotle peppers and cooked black beans.

Bring to a simmer, reduce heat to low and cover. Cook for 2-3 hours. Alternatively at this point you can add the mixture into a crockpot and allow beans to cook for 8-12 hours on low.

Garnish with cheese and greek yogurt or sour cream.