Ingredients

• 1 pound pinto beans, rinsed, soaked overnight
  
• 1 quart Roasted Corn Stock, or vegetable stock
  
• Corn or grapeseed oil to film the bottom of the pan
  
• 2 yellow onions, peeled, fine dice
  
• 4 cloves garlic, minced
  
• 4 carrots, peeled, 1/4" dice
  
• 4 stalks celery, trimmed, washed, 1/4" dice
  
• 1 28-ounce can plum tomatoes, not drained
  
• 2 cups roasted corn kernels
  
• Chipotle chili powder to taste
  
• Salt and pepper to taste
  
• Sour cream for garnish (optional)
  
• Shredded cheddar cheese for garnish (optional)
  
• Chopped cilantro for garnish
  
• Fresh limes, quartered, for garnish
  
• Tortilla chips (optional)