Sauté the chopped onion and minced garlic in olive oil in a large pot until they are softened. Add the ground turkey and cook until it is browned, breaking it apart with a spatula, then drain any excess fat.

Stir in the chili powder, cumin, smoked paprika, salt, and black pepper, and cook for 1 minute until the spices are fragrant.

Add the diced butternut squash, crushed tomatoes, chicken broth, rinsed kidney beans, and rinsed black beans to the pot, then bring the mixture to a simmer.

Reduce the heat, cover the pot, and cook for 30-40 minutes, or until the butternut squash is tender, stirring occasionally.

Taste the chili and adjust the seasonings as needed, then serve hot with your desired optional toppings.