In a medium bowl, toss the squash with the oil, then the salt, sage and peppers. Roast the squash on a baking sheet in a 450 degree F oven till just tender, 10 to 15 minutes. Remove and set aside to cool.
In a skillet, heat the oil on medium till it starts to shimmer. Turn the heat down to low-medium then add the garlic and cook, stirring, till the sharp smell fades, about a minute. Add the onions and cook them, stirring, till soft. Add the chili powder, oregano and cumin, mixing well. Stir in the tomato paste.
When it is well blended with the garlic, onion and spices, stir in the tomatoes. Simmer the mixture, stirring occasionally, till most of the liquid has cooked off.
In a heavy-bottomed large pot, bring 3-4 cups of double-strength bouillon — I used beef — to a low boil. Stir in the tomato-onion mixture and the cooked beans. Bring back to a low boil, then reduce the heat to a simmer, stirring occasionally until the contents thicken, perhaps 10 or 20 minutes. Stir in the squash and cook till heated through.
This chili is rich and complex as is, but feel free to dress it up to taste, perhaps with cheese, plain yogurt or sour cream.
Note: oregano and cumin are already in most chili powders, but I added extra of both to enhance the vegetables in this chili. If this were a meat chili, I might not have done so.