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Ingredients

• 1 cup  dried roman or cranberry beans, rinsed and picked over, or 1 can (15-1/2 or 19 oz.) cannellini beans, drained and rinsed
• 1 cup  dried black beans, rinsed and picked over, or 1 can (15-1/2 or 19 oz.), drained and rinsed
• 1 tablespoon  olive oil
• 2-1/2 pounds  acorn squash, peeled and cut into 1/2-inch cubes (4-1/2 cups)
• 2 cups  chopped onions
• 1 cup  chopped green bell pepper
• 1 cup  chopped red bell pepper
• 1 tablespoon  chopped garlic
• 1 teaspoon  cumin
• 1 teaspoon  grated fresh ginger
• 2 teaspoons  salt
• 1 can (28 oz.)  whole tomatoes in juice
• 1 can (16 or 19 oz.)  chickpeas, drained and rinsed
• 1 can (14-1/2 oz.)  vegetable broth
• 1/4 cup  finely chopped chipotle in adobo*
• 1/2 cup  loosely packed fresh cilantro leaves, for garnish
• 1/2 cup  shredded Monterey Jack cheese, for garnish

Description

You Don't Have To Be A Vegetarian To Love This Terrific Chili. With Roman Beans, Black Beans And Chickpeas, Plus Lots Of Veggies, It's A Hearty Dinner For Anyone.

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