Step 1

In a large Dutch oven or heavy-bottomed pot over medium-high heat, heat the oil. Add turkey, season with salt and pepper, and brown until cooked through, breaking it up as it cooks.

Step 2

Add onion and cook until starting to soften, about five minutes. Add garlic and cook 1 minute more.

Step 3

Stir in chili powder, cumin, cocoa powder, and bay leaves. Stir in tomato paste and let cook 1 minute.

Step 4

Add butternut squash, tomatoes, black beans, and chicken broth. Bring to a boil, then reduce heat and let simmer until squash is tender, 20-25 minutes.

Step 5

Adjust seasoning as needed, serve with your favorite toppings, and enjoy!