Aight, fair warning that this recipe isn't listed as vegan. And it has some absolutely weird "other servings" section at the end that's not even about the same dish, and isn't even vegetarian. So just stick with the initial part.

Edit: the link, because my silly ass didn't paste it in https://www.publix.com/recipe/vegetarian-chili-in-bread-bowls

With that warning, this is some fucking delicious "chili". The quote marks are so I can make fun of any texans that whinge about the lack of meat with a clear conscience.

It lists mostly frozen and canned ingredients, because , you know, grocery chain recipe. But every bit of it can be made with fresh ingredients, and should be where possible. The beans are an exception to that, as kidney beans are a longer cook, and thus is harder to do in batches sized for this dish.

I can also say that you have to jigger the cook times with fresh, as the zucchini and squash take different times. So you'll start story is squash sooner if you want to do fresh.

Me? I'd roast both the squash and zucchini until cooked 80%ish, then use them as the recipe says. Any good crushed tomatoes will work, canned or homemade if you grow your own.

Beyond that, you can sub in yellow squash for the zucchini. You can add in things like eggplant fairly freely.

You can tweak the spices however you like. I make my own mix, and usually skip the jalapeno in favor of some black pepper as I find that the veggies just taste better that way, they aren't as swamped. Sub in some yellow or red bell pepper for the texture.