In a large pot, heat oil over medium high. Add carrot, onion, bell pepper, garlic, and jalapeno. Cook, stirring frequently, until softened and starting to brown, 5 to 10 minutes. Add chili powder, cumin, cayenne, epazote, and 1/2 teaspoon salt and stir constantly for 1 to 2 minutes, until spices are fragrant and sticking to the pan.
Step 2
Pour in the diced tomatoes with juice, vegetable broth, diced green chiles, beans, squash, and tomato sauce. Stir and raise heat to bring to a boil. Reduce heat and simmer, partially covered, until squash is cooked through, about 35 minutes. Stir every 5 to 10 minutes.
Step 3
In a small dish, mix cornmeal or masa with 1 tablespoon of water until smooth. Pour into chili, stir well, and simmer another 5 minutes. Turn off heat and add cilantro and juice from the lime. Season to taste with more salt.
