Heat a large pot over medium high heat. When hot add oil followed by diced onions. Cook the onion for 3 - 4 minutes.
Add beefless ground & chili oil. Cook for 5 minutes mixing often.
Add garlic and cook an additional minute until fragrant.
Add green pepper, jalapeño & butternut squash. Cook for 5 minutes mixing often.
Reduce heat to medium and add diced tomatoes, red kidney beans, tomato sauce, garlic powder, onion powder, chili powder, paprika, crushed red pepper, Valentina hot sauce, and the bay leaf. Mix well to combine and simmer on medium to medium-low for 20 minutes. Place a lid on the pot while it simmers. Give it a mix a few times while it cooks.
Remove from heat, plate and top with all the best chili toppings!