Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 to 7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.

Add the ground turkey to the pot. Use a wooden spoon or spatula to break the meat into small crumbles. Cook the turkey until it is completely browned and no pink remains. Drain any excess fat if necessary, though lean turkey usually produces very little. Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Let the spices “bloom” in the heat for 1 minute to release their full aroma.

Pour in the pumpkin puree, diced tomatoes (with their juice), black beans, kidney beans, and broth. Stir everything together until the pumpkin is fully incorporated into the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30 to 40 minutes. This allows the flavors to meld and the chili to thicken. Serve hot in bowls with your favorite toppings.