1. 1. Brown the Turkey: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s fully browned and no pink remains. This usually takes about 5-7 minutes. Drain off any excess fat from the pot.

2. 2. Saute Aromatics: Add the chopped onion to the pot with the cooked turkey. Cook for about 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3. Stir in Spices: Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using) over the turkey and onion mixture. Stir well for about 1 minute, allowing the spices to toast slightly and release their aromas. This step deepens the flavor of the chili.

4. 4. Combine Wet Ingredients and Beans: Pour in the pumpkin puree, undrained diced tomatoes, rinsed black beans, rinsed kidney beans, and chicken broth. Stir everything together thoroughly until all ingredients are well combined and the pumpkin puree is fully incorporated.

5. 5. Simmer to Perfection: Bring the chili to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes. This simmering time is crucial for the flavors to meld and deepen, creating a rich and satisfying chili. Stir occasionally to prevent sticking.

6. 6. Season and Serve: After simmering, taste the chili and season with salt and black pepper as needed. The amount will depend on your preference and the saltiness of your broth. Ladle the warm chili into bowls and serve immediately with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, or a sprinkle of fresh cilantro.