Start by chopping the onion, mincing the garlic, and peeling and dicing the squash. Soak dried beans overnight and cook until tender, or rinse canned beans.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 4-5 minutes until the onion is translucent.

Add the diced squash to the pot and sauté for an additional 5-7 minutes until it starts to soften.

Stir in the rinsed beans and corn, mixing everything thoroughly. Cook for 2-3 minutes.

Pour in the vegetable broth and season with cumin and chili powder. Stir to combine everything well.

Bring to a boil, then reduce the heat to low and cover the pot. Allow the stew to simmer for at least 30 minutes.

Taste and adjust the seasoning as needed. Serve hot with crusty bread or salad.