Heat oil in a heavy 5 qt pot over medium heat. Add onion and garlic and cook stirring 3 minutes. Add turkey and cook stirring and breaking up lumps until no longer pink, about 5 minutes.
Add remaining ingredients and bring to a simmer. Reduce heat to medium-low and cook, covered, until squash is tender, about 20 minutes.
The chili can be made 3 days ahead and chilled, covered, or frozen up to 2 months.
Originally Submitted
9/7/2015
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