Gather all your ingredients. Chop the onion, mince the garlic, and measure your spices.

In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5–6 minutes. Then add the minced garlic and cook for an additional minute until fragrant.

Push the onions and garlic to the sides of the pot, and add the ground turkey to the center. Cook until browned, about 5–7 minutes.

Stir in the pumpkin puree, white beans, diced tomatoes (with juice), and chicken broth. Sprinkle in the chili powder, cumin, salt, and pepper to taste. Stir everything together until well combined.

Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, stirring occasionally.

After 20 minutes, taste the chili and adjust the seasoning if necessary. For a thicker chili, simmer uncovered for an additional 5-10 minutes.

Ladle the chili into bowls and garnish with your favorite toppings like chopped cilantro, diced avocado, or a squeeze of lime.