Heat oil on medium-low heat. Add ground turkey, chopped onion, bell pepper, and garlic and sauté for 7-10 minutes, until ground turkey is cooked through.
Add spices (chili powder, cumin, cayenne pepper, salt), fire roasted tomatoes, broth/water, and chopped butternut squash. Turn heat up to high until broth comes to a boil. Once liquid has reached a boil, reduce heat to medium-low and simmer for 20 minutes, until butternut squash is soft. Add black beans.
Use an immersion blender to lightly puree some of the chili (or run a potato masher through the chili and roughly mash about half of the chili) to thicken it up. Top with fresh cilantro, sour cream or Greek yogurt, cheese, avocado, and any of your other favorite chili toppings.
*If you don't have fire-roasted tomatoes, you can substitute a can of regular crushed tomatoes and add an additional 1/4 tsp. cayenne pepper.**To substitute chopped sweet potato for the butternut squash, add 10-15 minutes to the total stovetop simmer time.Turn this into a slow-cooker recipe at Step 2 by cooking for 3-4 hours on high or 5-6 hours on low.