Add the onion and sauté for 5-7 minutes, stirring regularly, or until softened.
Stir in the bell pepper and continue to cook for 3-5 minutes, stirring regularly.
Stir in the garlic and cook for 30 seconds, stirring the entire time.
Add in the turkey and cook until browned.
Press cancel.
Stir in the chicken broth, and scrape up any browned bits from the bottom of the pot.
Layer the spices, diced tomatoes with juices, pumpkin puree, kidney beans, and black beans. Do not stir.
Close and lock the lid. Make sure the pressure release valve is set to sealing.
Press manual high pressure and adjust the time to 10 minutes.
Let the pressure release naturally for 15 minutes and then turn the pressure release valve to venting to release any remaining pressure.
Give everything a good stir and serve.
Notes
Bell pepper: You can use any color of bell pepper.
Seasoning: The chili is mild. If you like more heat, feel free to add more chili powder. You can also use Ro-Tel in place of the diced tomatoes for even more heat.
Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix.
Beans: You can use all black beans, all kidney beans, or use pinto beans in this chili.
Salt: Feel free to season with salt after cooking.