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