Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until well browned and cooked through, about 7–8 minutes. Don't rush this step — letting the turkey get some color builds deep flavor. Drain any excess liquid if needed.

Push the turkey to the sides of the pot and add the diced onion and red bell pepper to the center. Sauté for 4–5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper directly to the pot over the turkey and vegetables. Stir constantly for 30–60 seconds, toasting the spices in the residual heat and oil. This step makes a significant difference in the depth of flavor of the finished chili.

Pour in the pumpkin puree, diced tomatoes (with their juices), tomato sauce, rinsed black beans, and chicken broth. Stir everything together thoroughly until the pumpkin is fully incorporated and the mixture is uniform in color.

Bring the chili to a boil over medium-high heat, then reduce heat to low. Cover partially with a lid and let simmer for 30–35 minutes, stirring every 10 minutes. The chili will thicken and the flavors will deepen significantly during this time.

Taste the chili and adjust seasoning — add more salt, cayenne, or chili powder as needed. If the chili is thicker than you'd like, stir in a splash more chicken broth. If you want it even thicker, simmer uncovered for an additional 5–10 minutes.

Ladle into bowls and serve hot with your choice of toppings such as a dollop of Greek yogurt, shredded cheese, sliced green onions, avocado, and a squeeze of fresh lime.