Chop all of the vegetables before you begin to cook. Place cubed potatoes in a bowl with water to prevent them from browning.
Heat olive oil in a large dutch oven or heavy bottomed pot and heat over medium-high heat. Once hot, add the ground turkey and cook, chopping up with a wooden spoon, until no longer pink. ~5-7 minutes.
2 Tbsp. olive oil, divided, 1 lb. ground turkey*
Add onions and cook for ~2-3 minutes. Add in garlic, tomato paste and seasonings and stir until fragrant, about 1 minute.
1 small white or yellow onion, diced, 3 cloves garlic, minced, 1 Tbsp. tomato paste, 1 Tbsp. ground cumin, 1 Tbsp. paprika, 1 tsp. oregano, salt and pepper to taste
Add in the cubed butternut squash, potatoes, carrots and bell peppers Stir to combine.
1 butternut squash, peeled, seeds removed and diced into small cubes (~4 cups), 2 large carrots, peeled and diced small (~1 cup), 2 large Russet potatoes, peeled and diced into small cubes (~2 cups), 1 bell pepper (any color), seeded and diced
Add in the crushed tomatoes, vegetable broth and water. Stir. Turn heat to high and bring to a boil.
28 oz. can crushed tomatoes, 4 cups vegetable stock, 2 cups water
Turn heat to low, cover and simmer for 1 hour or until butternut squash and potatoes are fork tender.
About 10-20 minutes prior to serving, add in the beans and stir.
1, 15.25 oz. can kidney beans, drained and rinsed, 1, 15 oz. can black beans, drained and rinsed
Taste chili, add any additional seasonings (salt, hot sauce, etc.) if desired.
Ladle into bowls and garnish with your favorite toppings.
Garnish ideas: green onions, lime wedges, avocado, hot sauce, cilantro, tortilla chips, sour cream, shredded cheese