Pinto Bean Chili With Corn And Winter Squash

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1 tablespoon olive oil

1 1/2 cups chopped onion

1 1/2 cups chopped red bell pepper

1 garlic clove, minced

2 tablespoons chili powder

1/2 teaspoon ground cumin

4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)

3 cups cooked pinto beans

1 1/2 cups water

1 cup frozen whole-kernel corn

1 teaspoon salt

1 (14.5-ounce) can crushed tomatoes, undrained

1 (4.5-ounce) can chopped green chiles, undrained

3/4 cup (3 ounces) crumbled queso fresco

6 lime wedges

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