Heat the oil in a large stock pot on medium high heat. Add the onions, jalapeno, and red bell pepper and cook for two minutes. Add the zucchini and yellow squash and cook for two minutes. Add the garlic and cook for one minute. Add the rinsed beans, the tomato, and the water. Stir until combined. Add the chili powder, paprika, cumin, and Worcestershire sauce, stir until combined. Bring the chili to a boil and then reduce heat to a low boil. Cook for two to three hours, stirring occasionally to avoid scorching the bottom. Add the salt 15 minutes before serving. Pepper to taste.