A full-flavored chili embellished with butternut squash, which adds a hit of sweetness to the smoke and heat of the dish. It's comfort food that comes with a whole lot of nourishment. If you want to make this when winter squash is no longer in season, substitute 1 cup red bell peppers for the squash.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute until tender, 5 minutes. Add the turkey and saute until cooked through, breaking up the turkey with a spoon as it cooks. Transfer to the slow cooker.
Add the taco seasoning mix, squash, corn, beans, tomatoes, tomato paste, flour, and water. Secure the lid on the pot and cook until the chili thickens and is full of flavor, low for 6 hours or high for 4 hours. Add the salt and cayenne and stir well.