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In a large pot or Dutch oven, cook the ground turkey over medium-high heat until browned and crumbled, 5–7 minutes. Drain the excess fat.
Add the diced onion, diced bell pepper, and minced garlic. Saute for 2–3 minutes, until fragrant.
Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute.
Add the diced tomatoes, black beans, and diced summer squash. Season with salt and pepper, to taste.
Add tomato paste and water and bring the chili to a simmer, then reduce the heat to medium-low.
Cover and simmer for 15–20 minutes, stirring occasionally, until the squash is tender.
Serve the chili hot, topped with your desired toppings, such as sour cream, pumpkin seeds, avocado, cilantro, and shredded cheese.