Using a dutch oven (cast iron cookware), or heavy bottomed pot, heat the olive oil over medium high heat. Add the ground turkey and cook all of the turkey until all browned. Add in the onions, carrots and garlic and cook until softened, about 5 to 7 minutes. Add in the bell peppers and mix to incorporate for a few minutes.
Add in the chili powder, cumin, nutmeg and season with salt and pepper. Stir together and then add in both cans of fire roasted diced tomatoes*. Add in the black beans and garbanzo beans. Mix together and let cook for a few minutes. Season with more salt and pepper.
Add the cubed, roasted butternut squash and turn down the heat to a low simmer. Let simmer and cook for about 20 to 25 minutes. Taste, season with more salt and pepper if needed, and serve.
To serve: garnish with roasted delicata and carnival squash if desired. Sprinkle on fresh finely diced parsley and serve with crusty bread. Enjoy!