Sauté the Aromatics

1. Heat olive oil in a large soup pot over medium-high heat.
2. Add the chopped onion and sauté for 5 minutes until softened.
3. Stir in minced garlic and cook for another minute, or until fragrant.

2. Cook the Turkey

1. Add the ground turkey to the pot.
2. Break the meat into smaller pieces using a spoon or spatula.
3. Cook for about 5 minutes, until the turkey is browned evenly.

3. Add Vegetables and Beans

1. Stir in the chopped green bell pepper, diced tomatoes (with juices), and pumpkin puree.
2. Add the drained cannellini and red kidney beans, mixing well.

4. Season the Chili

1. Sprinkle in chili powder, smoked paprika, ground cumin, oregano, and cayenne pepper (if using).
2. Stir to coat all the ingredients evenly with the spices.

5. Simmer the Chili

1. Pour in the chicken broth and mix thoroughly.
2. Increase heat to high until the chili begins to boil, then reduce to a gentle simmer.
3. Cover the pot and cook for 10–15 minutes, stirring occasionally, to let the flavors meld.

6. Adjust and Serve

1. Taste the chili and adjust seasoning with salt and pepper, if needed.
2. Serve hot, garnished with your choice of toppings like cheese, sour cream, avocado, or cilantro.