Heat 2 tablespoons of olive oil in a large pot over medium-high heat.

Add one chopped onion and one diced yellow or orange bell pepper to the pot. Sauté for about 5 minutes until tender.

Incorporate 1 pound of ground turkey into the pot and cook for 5 to 7 minutes until browned.

Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, and a pinch of salt and black pepper. Stir well for about 1 minute.

Pour in 4 cups of chicken broth, 1 cup of pumpkin puree, 1 can of drained pinto beans, 1 can of drained kidney beans, and 1 can of diced tomatoes. Mix thoroughly.

Bring to a boil over high heat, then reduce to medium-low and let simmer uncovered for about 15 minutes.

For Instant Pot: Use sauté function to cook onion and bell pepper, then add turkey. Add remaining ingredients and cook on high pressure for 20 minutes.

For Slow Cooker: Sauté onion and bell pepper, then transfer with turkey into slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.

After cooking, taste and adjust the seasoning as necessary, adding cayenne pepper for a spicier kick if desired.

Ladle into bowls and garnish with favorite toppings like shredded cheese or diced avocado.