Step 1

In a dutch oven or large sauce pan, saute onions and pepper in avocado oil over medium-high heat for about 3-4 minutes or until beginning to soften.

Step 2

Add in garlic. Stir until fragrant, then add in ground turkey. Cook until no longer pink.

Step 3

Add in drained and rinsed kidney beans and black beans. Then stir in diced tomatoes and tomato sauce.

Step 4

Add in spices: chili powder, cinnamon, cumin, smoked paprika, salt, and pepper.

Step 5

Stir together until well combined, then add in cubed butternut squash.

Step 6

Pour in 2 cups of stock and bring to a boil. Once boiling, lower to a simmer and cook for 20-25 minutes or until butternut squash is fork tender.

Step 7

Serve! Add greek yogurt, cheese, green onion, and chips for fun toppings.