Dice onion, bell pepper, jalapeno, and set aside.
Mince garlic and set aside.
Peel butternut squash, remove the seeds, and dice into bite size pieces. Set aside.
Rinse and drain canned beans and set aside.
Heat large pot or Dutch oven over medium low heat and add olive oil.
Add onion, jalapeno and bell pepper. Sauté for 5 minutes.
Add garlic and sauté for 1 minute.
Add ground turkey and brown until cooked, breaking up into small pieces.
Add salt & pepper.
Add tomato paste, cumin, chili powder, smoked paprika, cayenne pepper, and Mexican oregano.
Mix well and cook for 2 minutes.
Add butternut squash, tomato sauce, diced tomatoes, and vegetable broth.
Stir to mix and bring to a boil.
Cover, reduce heat to medium low and let simmer for 30 minutes, until the squash is fork tender.
Add pinto beans and garbanzo beans and cook for another 5 minutes.
Remove from heat and add lime juice and cilantro.