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.