In a skillet over medium-high heat, warm 1 tablespoon of oil and add your choice of ground beef or turkey. Use a spatula to break up the meat, cooking until no longer pink, about 5-7 minutes. Once browned, drain any excess fat before transferring the meat to your crockpot.

Using the same skillet, add diced onion and minced garlic to the remaining oil. Sauté for 3-4 minutes until the onions turn translucent and fragrant. Pour these aromatic veggies into the crockpot, mixing them gently with the browned meat.

In the crockpot, combine the meat mixture with canned diced tomatoes, pumpkin puree, and diced bell peppers. Then add your choice of kidney beans and corn kernels for that hearty texture. Stir everything together gently until well-blended.

Sprinkle chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper evenly over the mixture in the crockpot. Stir vigorously to incorporate all the spices, enhancing the robust flavor of the chili.

Cover your crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until it has thickened and flavors have developed beautifully.

Once the cooking time is complete, gently stir the chili and taste for seasoning adjustments. Ladle into bowls and consider garnishing with shredded cheese, fresh avocado, or spicy pickles.