In a medium skillet, brown and crumble the chorizo sausage over medium heat on the stove top until cooked through. Drain on a plate covered with 4 to 5 paper towels and set aside.
Return the skillet to the stove and cook the diced onion and garlic until translucent and just starting to get a little caramelized color. Turn off heat and set aside.
In a 6 quart or larger slow cooker add the drained and rinsed black beans, cubed butternut squash, canned tomatoes, cooked onion & garlic, diced green chilies, chili seasoning, lime juice and lime zest.
Stir everything together with a wooden spoon and cover and cook on LOW for 10 to 12 hours.