Adapted from Simple Veganista
In a dutch oven or large pot, add olive oil and add the squash, cooking until it begins to brown.
Add to the squash the onion, bell peppers and garlic and cook until onions are soft and translucent, about 5-7 minutes.
Add to that mixture the spices, beans, tomatoes and broth, bringing the mixture to a boil and then simmering covered for 20-30 minutes, stirring ocassionally.
Chili is ready when squash is tender, adjust seasoning and serve hot with garnishes.