Cut bell peppers in half lengthwise. Remove and discard seeds and membranes.
Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened.
Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin, red pepper, paprika, salt, and garlic; cook 2 minutes, stirring frequently.
Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally.
Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.