Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until softened.

Add the garlic and cook for 30 seconds until fragrant.

Add the ground turkey, breaking it up with a spoon, and cook for 5 to 7 minutes until no longer pink. Drain any excess fat if needed.

Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to bloom the spices.

Add the pumpkin puree, diced tomatoes, kidney beans, black beans, chicken broth, and tomato paste. Stir well to combine.

Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until slightly thickened.

Taste and adjust the seasoning. Stir in the maple syrup or brown sugar if you want a touch of sweetness to balance the pumpkin and spices.

Serve hot, topped with chopped cilantro, shredded cheese, and sour cream if desired.