Dice yellow onion and bell peppers and mince garlic. Set bell peppers to the side for later. Heat oil over medium low heat in a dutch oven or heavy bottom pot and place yellow onion and garlic in the pot.

Saute for 4-5 minutes or until the garlic and onion is soft and fragrant. Add the ground turkey to the pot and increase the heat to medium. Brown the ground turkey and break into crumbles.

Pour cocoa powder, chili powder, salt, cumin, oregano, and cayenne into the pot. Toss to mix the seasonings into the turkey, onion and garlic.

Pour the bell peppers, crushed tomatoes, diced tomatoes, butternut squash and chicken broth into the pot. Stir to mix all of the ingredients together.

Increase the heat to high and bring the chili to a boil. Once boiling, cover the pot, reduce the heat to low and allow the chili to simmer on low for at least one hour, stirring occasionally.

Turn the heat off and allow the chili to cool slightly. Serve with your favorite toppings!