1 (28 ounce) can 1 28-ounce can whole peeled tomatoes, preferably no-salt added (or whole plum tomatoes)

1 tablespoon canola oil

2 cups chopped red onion

4 cloves garlic, minced

2 tablespoons chili powder

3 cups 3 cups diced (1/2-inch) peeled butternut squash (see Tip)

1 ½ cups vegetable broth

1 (15 ounce) can 1 15-ounce can white hominy, rinsed

1 (15 ounce) can 1 15-ounce can pinto beans, rinsed

1 ripe but firm avocado, diced

¼ cup chopped fresh cilantro

Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl (see Tip).

Heat oil in a large, heavy pan or Dutch oven over medium-high heat.

Add onion and garlic and cook, stirring often, until beginning to brown, 4 to 5 minutes.

Add chili powder and cook, stirring, for 30 seconds.

Add squash, broth, hominy, beans and the crushed tomatoes (and juice). Bring to a simmer. Reduce the heat to maintain a gentle simmer.

Cover and cook, stirring occasionally, until the squash is tender, 25 to 30 minutes. Serve with avocado and cilantro.