Add the green bell pepper, yellow bell pepper, diced onion, minced garlic, and vegetable oil to a large skillet and saute until slightly softened over medium-high heat.

Place the ground turkey in the skillet and break it up with a spatula. Cook until the turkey is browned.

Add the bell pepper and turkey mixture to a large soup pot. Then add in the pumpkin puree, diced tomatoes, drained black beans, chicken broth, chili powder, sea salt, and black pepper and combine.

Cover the soup pot with a lid, then cook the chili over medium-low heat for 20 minutes, stirring occasionally. If desired, serve with cheddar cheese, sour cream, cilantro, or avocado.