Set a large (5-6 quart) soup pot over medium-high heat and add olive oil to the pot.

When the oil is hot add in the onions, bell pepper, and jalapeno pepper.

Cook for about 5 minutes or until the onion starts to become translucent. When this happens add in the garlic and cook for about 1 minute or until the garlic is fragrant.

Add in the ground turkey and using the blunt end of a spatula break up the meat and brown.

Stir in the ground spices and stir to combine. Continue cooking until the turkey is no longer pink.

Stir in the tomatoes, pumpkin puree, beans, and chicken stock.

Bring to a boil, and reduce heat to low, and simmer for 30 minutes.

If the chili becomes too thick add more chicken stock.

Serve with your favorite toppings such as avocado, sour cream, shredded cheese, green onions, etc.