Heat the oil in a large skillet over medium-high heat and cook the turkey, breaking it into small crumbles, until no pink remains, 7 to 8 minutes.
Add the onion and bell pepper and cook until the onion softens, 4 minutes, then stir in the garlic for 30 seconds.
Stir in the chili powder, cumin, paprika, chipotle and salt and cook until fragrant, 30 seconds.
Transfer the mixture to a 6-quart slow cooker and stir in the pumpkin, tomatoes, both beans and broth.
Cover and cook on low for 5 to 6 hours until the chili is thick and the pepper pieces are tender.
Uncover for the final 20 minutes if the chili looks loose, then taste for salt and chipotle heat before serving.
