| 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 |
