Soak beans. Place beans in a large bowl and cover with water by 2 inches. Let soak overnight. (If you forget to do this the night before you can still go ahead and make the chili, it will just take longer for the beans to cook.)

Saute vegetables. Heat oil in a large soup pot over medium-high heat. Add onion and cook, stirring occasionally, until tender and starting to brown. Add garlic, jalapeños, bell peppers and zucchini and cook until they soften.

Toast spices. Add chile powder, cumin, coriander, oregano, and bay leaves. Stir to combine to bloom in the oil and become toasted and fragrant.

Add remaining ingredients. Drain beans, rinse them, then add them to the pot along with chipotles, tomatoes (with juice), and water.

Simmer. Bring to a boil, then reduce to a simmer cover and cook, stirring occasionally, until beans are tender, about 1 hour if you soaked the beans or 2 hours if you didn't. Add more water if the chili gets too thick. Once beans are cooked, add salt and taste. Add more salt if needed.

Serve. Ladle into bowls and garnish with desired toppings. Serve with cornbread.