In a Dutch oven, cook ground turkey, onion, and bell pepper until meat is browned and onion and peppers are tender. Salt and pepper to taste.
Add next 4 ingredients, stirring everything together. Then add the beans, tomatoes, tomato sauce, and water. Bring to a boil, then reduce heat.
Add the cubed butternut squash and simmer, covered, for about 25-30 minutes until squash is tender.
Stir in vinegar and serve!
Top your autumn harvest chili with sour cream, avocado, and shredded cheese, but these are optional. It’s delicious all on its own.