To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months. Equipment: 5- to 6-quart slow cooker
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add turkey and cook, breaking it up into chunks, until no longer pink, 5 to 6 minutes. Transfer to a 5- to 6-quart slow cooker.
Add tomatoes, kidney beans, diced onion, cubed squash, water, tomato paste, chili powder, cumin, finely chopped garlic, cinnamon, salt and cayenne to the slow cooker; stir to combine. Cover and cook on High for 4 hours or Low for 8 hours.
Remove lid and stir to combine. Serve hot, topped with shredded Cheddar, sliced scallions and hot sauce, if desired.
Percentages are based on a diet of 2000 calories a day.