In a large saucepan or Dutch oven, brown the ground beef with the diced onion. Once browned, drain and then return to the pot. Add the squash, baby carrots, diced tomatoes with juices, black beans with juices and about 4 cups of water. (Add more or less depending on how soup-y you want it!) Stir in the chili powder and garlic powder.
Bring to a bubbling boil, then reduce heat and simmer for 20-30 more minutes, or until the squash cubes are soft. (Cooking time will vary depending on thickness of the squash cubes.)
Season with salt and pepper. And some crushed pepper, if you want some extra heat!
Serve Butternut Squash Chili with side of bread.