Heat olive oil in a large pot over medium heat. Add onion, carrots, and peppers. Cook for about 5 minutes until softened and fragrant. Stir in garlic and cook for another minute.

Tip: A wooden spoon works best here—you’ll want to scrape up all those little flavor bits.

Add ground turkey to the pot. Break it apart with a spoon and cook until no longer pink. Season lightly with salt and pepper.

Stir in the pumpkin puree. This is where the magic happens—the mixture will look thick and creamy.

Sprinkle in chili powder, cumin, pumpkin pie spice, and cinnamon. Mix well to coat everything evenly.

Pour in chicken broth, then add pinto beans and kidney beans. Stir, bring to a gentle boil, then reduce heat to low. Cover and let it simmer for about 25–30 minutes.

Tip: The longer it simmers, the better the flavors meld.

Check the seasoning. Add more chili powder if you like extra heat, or an extra pinch of cinnamon for warmth.