More kosher salt & freshly ground black pepper to taste
If adding ground turkey to half
If adding ground turkey to all
2 - 3teaspoonsolive oil
In a large saucepan over medium heat, add the olive oil and saute the onion until translucent and soft, about 5 minutes. Add the garlic and spices (chili powder, cumin, oregano, and smoked paprika) and stir for another minute. Add the remaining ingredients - butternut squash, red pepper, carrots, beans, tomatoes, and beer - and, keeping the pan on medium heat, bring to a boil. Reduce heat to medium-low and cook, partially covered, until squash is fork-tender, about 30 minutes.
If adding turkey, brown in a medium saucepan over medium heat with olive oil and pinch of salt until cooked through, about 10 minutes. If only including turkey in half, remove about 2 1/2 cups of the chili from the vegetarian batch and add it to the turkey. Stir and simmer for about 10 minutes. If including turkey in all, you can just pour the browned turkey in with the chili either at the end of the process, or you can add it when you add the squash and other ingredients.
Taste and add additional salt and pepper if desired.
Serve with shredded monterey jack cheese, sour cream, and diced avocado for topping if you like. This chili is also great served over rice.
Vegetarian Butternut Squash & Beer Chili with Optional Ground Turkey