Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onions, bell pepper, and a pinch of salt; cook until the vegetables are softened and starting to brown, about 5 to 7 minutes.

Stir in the garlic, chili powder, cumin, coriander, and chipotle. Cook until the spices are fragrant and have darkened slightly, about 1 minute—keep them moving to ensure they don't burn.

Stir in the kidney beans, tomatoes and their reserved juice, tomato sauce, veggie protein crumbles, broth, zucchini, and summer squash. Bring the mixture to a simmer over high heat, then reduce the heat to medium-low.

Simmer uncovered, stirring occasionally, until the squash is tender and the chili has thickened to a velvety consistency, about 15 minutes.

Season with salt and pepper to taste—the protein crumbles are often salty, so taste first before adding more. Serve hot with cilantro, sour cream, and lime wedges.