Ingredients

1 quart + 1 1/4 cup vegetable broth

22 ounces of diced yellow onion

¼ cup vegetable oil

4 ¾ oz diced celery

3 T minced garlic

7.25 oz diced carrot

6.75 oz red bell pepper, seeded and diced

6.75 oz green bell pepper, seeded and diced

53 oz eggplant, peeled and cubed

15 oz yellow squash, diced

2.75 cups crushed tomatoes

5.25 oz tomato paste

1.75 oz canned adobo chipotle, pureed

33 oz pinto beans, drained

3 T dark chili powder

3 t cumin

3 t kosher salt

1.25 t dried oregano

Preparation

Heat oil on medium heat. Add onions, celery and garlic. Saute until onions are translucent. Add carrots, red peppers and green peppers. Saute 3 minutes or until onions are caramelized. 
Add eggplant and squash. Saute 3-5 minutes. Add broth, tomatoes, tomato paste and chipotle. Bring to a boil. Reduce heat. Cover. Simmer 30-40 minutes or until vegetables are tender and mixture thickens. 
Add pinto beans, chili powder, cumin, salt and oregano. Simmer 12-15 minutes. 
Yields 24 servings.