In a medium-sized microwave-safe bowl add onions, garlic, bell pepper, jalapeno, chili powder, cumin, paprika, oregano and olive oil. Stir to combine. Microwave for 3 minutes.

Stir, microwave for another 3 minutes. Add to a 6-quart slow cooker.

Add chicken breasts, Pace® Picante sauce, butternut squash, kidney beans, pinto beans, corn, chicken stock, salt, and pepper.

Gently stir to combine. Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours. You want the chicken to be cooked through and easily shredded.

Remove the chicken from the slow cooker and transfer to a clean dish or pan.

Shred the chicken into smaller pieces. Set aside, cover with plastic wrap if not eating right away.

Taste the chili and add more salt and pepper as needed. Add back the chicken and stir to combine. Serve with desired toppings. Meanwhile, make the cornbread about 1 hour before serving.

Preheat oven to 400°F.

Place an 8-inch cast iron skillet on top of a sheet pan inside the preheated oven to heat while you make the batter.

In a large bowl, stir together the cornmeal, flour, baking powder, salt, chili powder, ¼ cup jalapeños, and cheese.

Add in ½ cup salsa, egg, milk, ⅓ cup olive oil and ¼ cup honey. Whisk together until just combined, and no lumps remain.

Carefully remove the hot skillet from the oven.

Coat the bottom and sides of the hot skillet with one tablespoon olive oil. Pour the batter into the skillet, sprinkle evenly with minced jalapenos.

Place skillet in the center of the oven and bake for 20 to 22 minutes, until a toothpick inserted in the center of the cornbread, comes out clean and the bread spring back when touched.

Transfer the pan to a wire rack and let cool for at least 15 minutes before serving.