Preheat oven to 400°F and line 2 baking sheets with silicone baking mats or parchment paper.
Meanwhile, poke shallow holes in the squash with a fork, place squash in microwave for 3-5 minutes.
When the squash is cool enough to handle, peel it and slice it in half lengthwise.
Then, scoop out the seeds and dice the squash into 3/4 inch cubes.
Place diced squash, 1 tbsp oil, salt, and pepper in a bowl, toss to coat, then spread in even layer on sheet pans.
Bake for 20-25 minutes, until golden brown.
Sauté onions and peppers in oil on medium heat for 10 minutes, then add garlic and cook for another 5 minutes.
Add tomatoes and seasonings, simmer for 15 minutes.
Then, add roasted potatoes, white beans, and enough stock to get your favorite “chili” thickness.
Simmer for additional 10 minutes.