Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the ground turkey and cook for about 5 minutes, breaking it apart with a wooden spoon, until it’s browned and just cooked through.

Add the diced onion, minced garlic and red bell pepper. Sauté for another 3–4 minutes until the vegetables soften and aromatic hints of garlic and pepper fill the air.

Sprinkle in the chili powder, cumin, smoked paprika and cinnamon. Stir for about 30 seconds until the spices bloom— you’ll smell that warm, comforting spice-blend.

Pour in the pumpkin puree, diced tomatoes with their juices, tomato paste and broth. Stir until everything is evenly combined, smooth and velvety.

Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the chili thickens slightly and the flavours meld.

If using beans, stir in the drained kidney beans in the final 5 minutes of cooking. Season with sea salt and black pepper, tasting and adjusting as needed.

Ladle the chili into bowls and garnish with chopped cilantro and your choice of toppings such as Greek yogurt, avocado or shredded cheddar. Serve hot and enjoy the creamy texture, bold spices and rich pumpkin twist.