Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, cut in 1/2-inch dice
• 1 greeen bell pepper, cut into 1/2-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• 3 cups butternut squash, cut in 1/2-inch dice
• 1 1/2 cups chopped beet top, Swiss chard, or spinach
• 12 cloves garlic, chopped
• 2 low-sodium vegetable bouillon cubes
• 1 tablespoon finely chopped chipotle chile
• 1/2 teaspoon smoked paprika (optional)
• 2 1/2 cups frozen and thawed corn kernels
• 2 cups boiling water
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• chopped fresh cilantro and lime wedges, for garnish