Two-Bean Vegetarian Chili

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1 tablespoon olive oil

1 large onion, coarsely chopped

3 cloves garlic, minced

1 pound butternut squash, peeled, seeded, and cut into 1/2-inch chunks

1 red bell pepper, ribs and seeds removed, cut into 1-inch chunks

1/4 teaspoon chipotle chile powder

Coarse salt and ground pepper

1 can (14. 5 ounces) stewed tomatoes in juice

1 can (19 ounces) chickpeas, drained and rinsed

1 can (19 ounces) black beans, drained and rinsed

1/2 cup chopped cilantro

Lime wedges, for serving

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