Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
Add the diced onion and bell peppers to the pot and sauté until softened but not browned.
Stir in the minced garlic and cook for one additional minute until fragrant.
Add the ground turkey to the vegetable mixture and break it into small crumbles using a wooden spoon.
Cook the turkey until no pink remains and it begins to develop some color.
Stir in the chili powder, cumin, and smoked paprika, ensuring the turkey and vegetables are evenly coated.
Add the pumpkin puree, diced tomatoes with their juices, and chicken broth.
Bring the mixture to a simmer, then reduce heat to low and cover.
Cook for 20-25 minutes, stirring occasionally, until flavors have melded and the chili has thickened.
Serve hot over cooked pasta or rice with a sprinkle of shredded cheddar cheese if desired.