Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it's mostly browned.

Once the turkey has started to brown, add the finely chopped onion and minced garlic. Continue to cook, stirring occasionally, until the onion softens and becomes translucent.

Stir in the dried bay leaves, chili powder, cumin, dried oregano, paprika, chipotle powder, salt, and black pepper. Mix well to evenly coat the meat and aromatics with the spices. I find toasting the spices like this really brings out their flavors.

Add the diced butternut squash, fire-roasted tomatoes (with their juices), drained and rinsed black beans, and chicken broth to the pot. Stir everything together, bring the mixture to a boil, then reduce the heat to low and simmer gently for 20-25 minutes, or until the butternut squash is tender.

Ladle the hot chili into bowls and top with shredded white cheddar cheese, sliced green onions, diced avocado if desired, and a dollop of Greek yogurt or sour cream. For extra flavor and creaminess, I really recommend the yogurt or sour cream topping!