In a large pot, heat the olive oil over low heat.  Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, cinnamon, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.

To the pot, add the butternut squash, vegetable stock, and diced tomatoes with the juice and bring to a boil.  Reduce to a simmer and cook on low heat for 30 minutes or until squash has cooked through.

Add the kidney beans and corn, and stir well to combine.  Add hot sauce if you like a spicier chili.  Cook for another 10 minutes on low heat until chili is hot and simmering.

Serve in bowls, and add any toppings you like!