Brown the Meat:

• In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground turkey or beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Sauté Vegetables:

• Add the chopped onion, minced garlic, and diced bell pepper to the pot. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Add Spices:

• Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for another minute to allow the spices to become fragrant.

Incorporate Pumpkin and Beans:

• Add the pumpkin puree, black beans, kidney beans, and diced tomatoes (with their juice) to the pot. Mix thoroughly to combine all the ingredients.

Add Broth and Simmer:

• Pour in the vegetable or chicken broth and stir well. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally.

Taste and Adjust Seasoning:

• After simmering, taste the chili and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.

Cool Slightly and Serve:

• Remove the chili from heat and let it cool for about 10 minutes before serving.

Garnish and Enjoy:

• Serve the pumpkin chili hot in bowls, garnished with optional toppings like sour cream, shredded cheese, fresh cilantro, or pumpkin seeds.