In a mortar and pestle, or a food processor, mash together the garlic, red pepper flakes, and cumin into a coarse paste.
Heat the oil in a large pot or dutch oven.
Add the garlic-red-pepper-cumin mixture and let it sizzle, stirring lightly, about 30 seconds.
Add the onions, green peppers and carrots. Season with some salt and ground black pepper. Cook, stirring, about 3-4 minutes or until the onions start to soften.
Add the tomatoes, tomato paste, and herbs. Mix everything well and cook, stirring often, until the tomatoes are mushy and very soft.
Add the beans and the butternut squash. Mix well. Add 2 cups of water.
Bring the chili to a boil, then lower the heat to a simmer, cover, and cook 40 minutes. Check the chili every few minutes and give it a mix. If the mixture gets too dry, add more water, 1/2 cup at a time.
Check salt and add more if needed. Garnish, if desired, with more rosemary and sage. Serve hot.