Smoky Chipotle Black Bean Chili With Fresh Salsa

Ingredients

• 1 tbs. plus 1 tsp. ground ancho chile
• 1 tbs. ground coriander
• 1 tbs. ground cumin
• 1 tbs. mexican oregano
• 1 tbs. sweet paprika
• 1 tbs. brown sugar
• 1-1/2 tsp. unsweetened cocoa
• 1/4 tsp. ground (dried) chipotle chile
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• kosher salt
• 1/4 cup dry red wine
• 1/4 cup tomato paste
• 1/4 cup finely chopped fresh cilantro stems and leaves, plus 2 tbs. chopped fresh cilantro leaves and extra sprigs for garnish
• 2 tsp. finely chopped canned chipotle chile in adobo (about 1 small chipotle with sauce still clinging to it), plus 2 tsp. adobo sauce from the can
• 1-1/2 cups crushed tomatoes (do not use ones with added herbs)
• 2 tbs. unsalted butter
• 2 tbs. extra-virgin olive oil
• 1 large or 2 medium onions, cut into 3/4-inch dice (about 2-1/4 cups)
• 1 large or 2 small green or red bell peppers, cut into 3/4-inch dice (about 1-1/2 cups)
• 1 tbs. plus 2 tsp. minced garlic
• 1-1/2 tsp. minced fresh jalapeño, seeds and ribs removed
• three 15.5-oz. cans black beans, drained and rinsed
• 3 tbs. extra-virgin olive oil
• 2 tbs. orange juice
• 1 tbs. freshly squeezed lime juice
• 1 tsp. honey
• kosher salt
• 10 to 12 oz. cherry tomatoes or grape tomatoes, halved or quartered
• 2 ripe avocados (about 10 oz.), cut into 3/8-inch dice
• 1 small to medium zucchini, quartered lengthwise and thinly sliced crosswise (about 1-1/4 cups)
• 1/2 cup raw fresh corn kernels, cut from about 1 cob (optional)
• 1 small radish, quartered and thinly sliced (optional)
• 2 tbs. chopped fresh cilantro
• 6 cups cooked white rice
• 6 oz. crumbled goat cheese, queso fresco, or sour cream (optional)
• 2/3 cup toasted pepitas (optional)
• 6 lime wedges (optional)