1. Heat oil in a large dutch oven or pot over medium heat. Add the ground meat and sprinkle in the spices. Brown the meat, breaking it up as it cooks. Once cooked, remove from pan with a slotted spoon and reserve.
2. To the drippings left in the pan, add the onion, carrots, celery, and bell pepper and cook for 10 minutes or until soft. Add the garlic and cook for another minute. Add the jarred peppers, diced tomatoes, beans, reserved chicken meat, and chicken stock. Bring to a simmer, reduce heat to low, and cook for 60-90 minutes. You want the mixture to thicken slightly and the flavors to really develop. Chili, in my opinion, tastes best after it has cooked for a couple hours.
3. After an hour or so, add the squash. Allow to simmer for another 30 minutes or until the squash is tender but not falling apart. Check for seasonings. Serve with desired toppings.

NOTES:

1. A vegetarian version of this chili would be just as good. Simply omit the chicken and swap in vegetable broth for the chicken broth. It will still be plenty hearty with the beans and squash.
2. Also, feel free to sub in or swap out any of the vegetables or beans here. For instance, if you don’t have all three kinds of beans on hand, feel free to use all pinto beans.