In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté for about 5 minutes until softened.

Increase heat to medium-high and add the ground turkey. Break apart with a spoon and cook for about 7 to 10 minutes until browned.

Reduce heat to medium, stir in pumpkin puree, chili powder, and cumin. Add salt and pepper to taste. Mix for about 2 minutes.

Pour in 2 cups of chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Taste and adjust seasoning as needed. Let the chili sit for a few minutes before serving.

Serve in bowls with desired toppings like cilantro, avocado, or sour cream, and enjoy with crusty bread or chips.