Place a large stew pot over medium heat, add the oil and bring to a shimmer.
Add the onions and sautee until they are translucent, soft, and start to take color
Add the garlic and cook until fragrant.
Add the peppers and cook until soft.
Add the tomatoes, chili powder, cumin, paprika, salt, pepper, mix well to coat
Add squash, beans, and enough stock to cover
Stir and bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
Fork test squash for texture.
Adjust to desired thickness, adding stock to thin, simmering longer to thicken
Taste, season, and balance flavor.