Add the onion and OZO Plant-Based Mexican Seasoned Ground and cook until onions are translucent and the ground is browned and crispy, breaking it up with a spatula as it cooks, about 5-7 minutes.
Add garlic and cook 1-2 more minutes.
Add the squash, kidney beans, tomato sauce, tomatoes, and green chilies. Stir to combine.
Add the spices and stir to combine.
Add vegetable broth and bring to a boil. Reduce heat to medium-low, then cover and simmer until the squash is tender and liquid has slightly reduced, about 20-30 minutes.
Serve in bowls and enjoy with whatever toppings you desire!