2 cups dried beans, soaked overnight, then drained (a mixture of beans works well for this dish – black, kidney, navy, adzuki, garbanzo, etc.)
1 tablespoon olive oil
1 ½-inch piece fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
1 medium bell pepper (yellow or green preferably for color), cored, seeded and diced
2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 can (28 ounces) diced tomatoes, drained
2 tablespoons tomato paste
1 chipotle (left whole) in adobo sauce, with additional 1 teaspoon adobo sauce
2 cups vegetable or chicken broth (or water)
1 to 2 tablespoons maple syrup
Shredded Cheddar or Monterey Jack, for garnish
Fresh cilantro, for garnish