Preheat a large heavy bottom pot over medium high heat with a little olive oil. Add in the chicken, onions, and jalapenos and cook about 5 minutes to brown slightly. Season with salt and pepper.
Add in the garlic and cook 2 minutes.
Add in both tomato cans, the stock, the spices, vinegar, and honey. Season with salt and pepper. Stir to combine, cover, and simmer for 30 minutes.
Add in the squash next, cover, and cook 30 minutes.
Add in the beans, cover and cook another 30 minutes.
Check the squash and see if it is tender enough for a fork to slide in with little resistance. Taste and adjust seasonings to personal tastes. Serve with your favorite chili garnishes