Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic, cover and cook 5 minutes or until tender. Add chili powder and cumin, cook 1 minute, sitting constantly.
Place onion mixture in a 5-quart electric slow cooker. Add squash and next 6 ingredients (through chili). Cover and cook on LOW 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese, serve with lime wedges.
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