Butternut Squash Turkey Chili

2 tablespoons vegetable oil

1 onion, diced

4 cloves garlic, minced

1 pound ground turkey

2 cups diced butternut squash 

1/4 cup chili powder

1 teaspoon instant coffee

1 (14-ounce) can fire-roasted diced tomatoes

3 cups chicken stock 

1 (14-ounce) can black beans, drained and rinsed

1 cup corn kernels 

Salt and pepper to taste

In a stockpot or Dutch oven heat oil over medium-high heat. Add onion and cook, stirring, until golden, about 3 minutes. Add garlic and cook 1 minute more. Add turkey and cook, breaking it up, until brown. Add squash, chili powder, coffee and tomatoes and stir to combine. Add stock, bring to a boil, then lower heat and simmer until squash is tender, about 30 minutes. Stir in black beans and corn. Let simmer 5 minutes, season with salt and pepper, and serve.