Heat a 6-quart dutch oven over medium high heat. Add olive oil, onion, and bell peppers and toss to coat. Cook for 7-9 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.

Add ground turkey and cook, stirring with a wood spoon to break into pieces, until the turkey is no longer pink, 3-4 minutes.

Add garlic, tomato paste, spices (chili powder, cumin, oregano, paprika) and salt. Stir continuously for about 2 minutes with a wood spoon until the tomato paste is worked into the vegetables and the spices are fragrant.

Add fire roasted tomatoes, vegetable broth and diced butternut squash, then stir all ingredients together. Increase heat to high to bring the liquid to a boil. Reduce heat to low and simmer, uncovered, 35-45 minutes until the chili is thick and the flavors have melded. Stir occasionally to prevent scalding. Taste for flavor and seasoning - simmer an additional 10 minutes if flavors have not fully developed, and/or adjust with additional salt as necessary.

Ladle into bowls and top with your favorite garnishes. Store leftovers in a sealed container in the fridge for up to 5 days. Freeze in an airtight container for up to 3 months.