Heat a large skillet over high heat, spraying it lightly with olive oil. Add the 99% lean ground turkey and cook for about 5 minutes, stirring occasionally, until it’s no longer pink and turns white. Once cooked, transfer the turkey to your slow cooker or Instant Pot.

In the same skillet, drizzle in ½ teaspoon of olive oil and add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Then, stir in 1.5 tablespoons of ground cumin for an additional minute.

In your slow cooker or Instant Pot, combine the sautéed onion and garlic mix with the rinsed white northern beans, 15 oz can of pumpkin puree, 4.5 oz can of chopped green chiles, and 2 cups of low sodium chicken broth. Season with 1 teaspoon of chili powder, 1 teaspoon of oregano, and tuck in 2 bay leaves.

For the slow cooker, cover and cook on high for 4 hours or on low for 8 hours. If you're using an Instant Pot, cover and cook on high pressure for 25 minutes.

Once cooked, remove the bay leaves from the chili and give it a good stir. Taste and adjust salt and pepper to your preference. Serve hot, garnished with fresh cilantro, red onion, or chives, alongside Greek yogurt or low-fat sour cream.