Cook the Turkey

1. Heat the Skillet: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.
2. Brown the Turkey: Add the ground turkey to the pot and cook until browned, breaking it apart with a spoon.

Add Aromatics

1. Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot. Sauté for about 5 minutes until the onion is translucent.

Mix in the Remaining Ingredients

1. Add Pumpkin and Beans: Stir in the pumpkin puree and kidney beans.
2. Add Diced Tomatoes and Broth: Pour in the diced tomatoes and chicken broth, stirring to combine.

Season the Chili

1. Add Spices: Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to incorporate the spices.

Simmer the Chili

1. Bring to a Boil: Increase the heat to bring the chili to a boil.
2. Reduce Heat and Simmer: Lower the heat and let it simmer for about 20 minutes, stirring occasionally.

Make It Creamy

1. Add Cream: Stir in the heavy cream or coconut cream, mixing until well combined.

Serve the Chili

1. Taste and Adjust: Taste the chili and adjust seasoning if necessary.
2. Plate and Enjoy: Serve hot, topped with shredded cheese if desired.