Three-Bean Vegetable Chili

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.