In a large pot over medium heat, add olive oil, yellow onion, garlic, and jalapeño. Saute for
minutes, until onions are translucent, and garlic is fragrant.
Add turkey, and break up into pieces using a wooden spoon, inside the pot. Cook until all sides are browned, about 12-15 minutes.
Add in beans, chicken broth, squash, and all spices. Gently combine.
Increase temperature, to a boil then reduce to low, and simmer for 20 minutes.
Remove from heat, and dig in! Top with cilantro, if desired.