For the chili

• 1 tablespoon olive oil
• 1 medium yellow onion – peeled and diced
• 1 medium red bell pepper – diced
• 1 medium green bell pepper – diced
• 1 tablespoon garlic paste or 1–2 tablespoons minced garlic
• 4 tablespoons tomato paste – about 1/4 cup
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 pound 93/7 ground turkey – thawed and ready to cook
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika – optional
• 1 teaspoon cumin
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon dried oregano
• 1 – 15 ounce can black beans – drained and rinsed
• 1  – 15 ounce can of red kidney beans/pinto beans – drained and rinsed
• 2 – 14-ounce cans of petite diced tomatoes
• 1 – 15 ounce can of pumpkin puree (not pumpkin pie filling)
• 2 cups of chicken stock

For topping the chili

• Sliced avocado
• Diced red onion
• Shredded cheddar cheese
• Lime 
• Sour cream or plain Greek yogurt 
• Fresh cilantro