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Three-Bean Vegetable Chili

Yield: 8 Servings

1 c dried roman or cranberry
: beans -- rinsed and picked
: over OR
19 oz cannellini beans -- canned
: drained and rinsed
1 c dried black beans -- rinsed
: and picked
: over, or
19 oz black beans -- drained and : rinsed
1 TB olive oil
2 1/2 lb acorn squash -- peeled and
: cut into
1/2 -inch cubes
2 c chopped onions
1 c chopped green pepper
1 c chopped red pepper
1 TB chopped garlic
1 ts cumin
1 ts grated fresh ginger
2 ts salt
28 oz whole tomatoes in juice --
: canned
19 oz chickpeas -- canned
: drained and rinsed
1 cn vegetable broth -- (14 1/2
: oz )
1/4 c finely chopped chipotle in : adobo*
1/2 c fresh cilantro leaves
1/2 c shredded Monterey Jack
: cheese

1. Place beans in 2 separate saucepans. Add water to each to cover by 2 inches. Bring to boil; boil 2 minutes. Cover; let stand 1 hour. Drain and rinse beans separately. Return to pans and cover each with 6 cups water. Bring to boil. Reduce heat; cover and simmer 40 to 45 minutes until tender.
2. Meanwhile, heat oil in Dutch oven over medium heat. Cook squash, onions, peppers and garlic 5 minutes. Stir in cumin, ginger and salt;
cook 1 minute. Add tomatoes, chickpeas and broth. Bring to boil; reduce heat to medium-low. Cover and simmer 20 minutes.
3. Drain beans; reserve 2 cups cooking liquid. (If using canned beans, substitute 2 cups water.) Stir beans, chipotle and reserved liquid into Dutch oven. Simmer 10 minutes, until beans are heated through.
Garnish with cilantro leaves and cheese.

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