Brown the ground beef or turkey in a large pot over medium-high heat, stirring often, until no pink remains and juices look reduced. Drain the fat so the chili isn’t greasy.

Sauté the onion for 4 minutes until softened, then add the minced garlic and cook for 30 seconds. Sprinkle in the chili powder, cumin, smoked paprika, and cinnamon and cook for 2 minutes, stirring, until fragrant.

Add the pumpkin puree, diced tomatoes, Rotel tomatoes, black beans, kidney beans, and beef broth to the pot, then bring the mixture to a boil. Stir and scrape up any browned bits from the bottom.

Reduce the heat to low so the chili gently bubbles, then simmer for 25-30 minutes until the flavors meld and slightly thicken. The pumpkin adds body without a strong flavor.

Season with salt and pepper to taste, then stir and taste again for balance. Serve topped with sour cream, cheddar, and jalapeño.