Heat a large heavy pot or Dutch oven over medium‑high heat. Add a splash of oil, then crumble in the ground turkey. Cook, stirring occasionally, until the turkey is browned and no longer pink. Add diced onions to the pot and sauté until softened and translucent, about 3–4 minutes. Stir in minced garlic and cook another 30–60 seconds until fragrant.
Sprinkle in your spices and stir well. Cook for 1 minute more then add a splash of broth and scrape up any browned bits from the bottom of the pot. Add remaining broth along with the rest of the ingredients, stirring well to make sure quinoa is submerged.
Increase heat to bring the pot to a boil. Once boiling, reduce heat to low and cover. Simmer gently until the squash is tender and the quinoa is fully cooked, about 25 to 30 minutes. Stir occasionally to prevent sticking. If the chili is still a bit too thin, simmer uncovered for 5 to 10 more minutes. Adjust seasoning to taste.
Spread the chili in a shallow pan or leave the lid off the pot to release steam. Let it cool to room temperature before portioning. This prevents condensation and soggy textures. Divide into airtight containers (4 to 6 portions depending on size). Refrigerate for 4 to 5 days or freeze for up to 3 months.
To reheat in a microwave, cook on high for 2 to 3 minutes, stirring halfway; on a stovetop, add a splash of broth or water to loosen, heat over medium until everything is hot and bubbling.
