Place jalapeno peppers on a foil-lined sheet pan, and drizzle 1 tablespoon olive oil to lightly coat.

Broil for 5 minutes at about 6-inches from the top of the oven.

Flip and broil another 5 minutes until brown and blistered on both sides. Remove and allow to cool.

Remove the stem and seeds, mince and add to the slow cooker.

In a medium-sized microwave-safe bowl add 1 tablespoon olive oil, onions, garlic, chili powder, cumin, and paprika. Stir to combine.

Microwave mixture for 2 minutes, then stir. Cook 2 more minutes, then transfer to the slow cooker.

Warm 1 tablespoon olive oil in a large saute pan over medium heat.

Add ground turkey, black pepper and salt, cook until no longer pink, about 5 minutes. Break up the meat with a spoon, but leave some larger chunks. Transfer to the slow cooker.

Add butternut squash, tomatoes and the juice, beans, corn, bell pepper, apple cider vinegar and chicken stock to the slow cooker.

Cover and cook until squash is tender on high setting for 3 to 4 hours, or low setting for 5 to 6 hours.

Taste and season with salt and pepper as desired. Add more chicken stock if needed.

Serve hot. Garnish with green onions and cheddar cheese if desired.