Heat oil in a 5- to 6-quart Dutch oven over medium heat. Add onion and bell pepper; cook 6–8 minutes, stirring, until softened. Add garlic and cook 30 seconds.

Add ground turkey. Break it into small crumbles and cook about 6–8 minutes. Stir in chili powder, cumin, oregano, salt and pepper for 30 seconds, lowering the heat if the spices begin to scorch.

Stir in tomatoes with their juice, plain pumpkin, drained kidney beans and broth. Scrape the bottom to loosen browned bits. Bring to a bubbling simmer, then reduce the heat.

Simmer uncovered for 20–25 minutes, stirring periodically so the pumpkin does not stick. The chili should be thick but spoonable. Check that the ground turkey and hot mixture have reached at least 165°F. Add water a few tablespoons at a time only if needed.

Taste and divide into six servings. Refrigerate leftovers promptly in shallow containers, within 2 hours or within 1 hour above 90°F. Store at 40°F or below for up to 3–4 days. Reheat leftovers throughout to 165°F, stirring to eliminate cold spots.