Fall Turkey and Butternut Squash Chili

1 tablespoon olive oil
1 pound ground turkey
1 onion, diced
2 (14.5-ounce) diced fire-roasted diced tomatoes
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, chopped
1 poblano pepper, seeded and chopped
2 chipotle peppers in adobo sauce, finely chopped
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
4 cups diced butternut squash
1/4 cup finely chopped fresh cilantro leaves

Heat olive oil in a large skillet over medium high heat. Add ground turkey and onion. Cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.

Place ground turkey mixture into a 6-qt slow cooker. Stir in tomatoes, beans, peppers, garlic, chili powder, paprika, cumin and oregano; season with salt and pepper, to taste. Without stirring, top with butternut squash in an even layer.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Gently fold in squash; stir in cilantro.
Serve immediately.

Recipe suggested by Jamie D. found at damndelicious.net