Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a big pinch of salt and pepper. Cook until softened, about 5 minutes.

Add in the ground turkey and another pinch of salt and pepper. Break it apart with a wooden spoon and brown it, about 6 to 8 minutes. Once the meat is browned, add in the chili powder, paprika, oregano, cumin, cinnamon, nutmeg and red pepper flakes. Stir and cook for 2 minutes.

Stir in the pumpkin puree. Add in the tomatoes, beans, maple syrup and stock. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 to 30 minutes. Taste and season with more salt and pepper if needed. Serve with tortilla chips, cilantro, avocado, sour cream or whatever you love on your chili!

Note: you can easily double this recipe to make it for a crowd. You can also let this simmer, covered, on the stove for a few hours or as long as you need.

Note: you can easily make this in a slow cooker! Brown the turkey ahead of time then add everything to the slow cooker and cook on high for 4 hours or low for 6 to 8.