Dice 1 large onion, chop 6 cloves garlic very finely, cut 1 yellow bell pepper into 1/3-inch (7mm) cubes.
Heat 2 tablespoons frying oil in a big pot over medium heat. When hot add the onion and cook for about 5 minutes until soft and translucent.
Add the garlic and cook for 30 seconds.
Add 1.5 lbs (675g) ground turkey and the spices (1.5 Tbsp cumin, 1.5 Tbsp oregano, 1.5 ts pumpkin pie spice, 1/2 ts cocoa, and 1/4 ts cayenne pepper). Cook, stirring from time to time until the meat is cooked through.
Add the chopped bell pepper, 2 cups (or 1 can) pumpkin puree, 2 (14 oz/400ml) cans diced tomatoes, 1 cup chicken broth, and 2 (15oz/400ml) cans beans. Season lightly with salt and pepper.
Bring to a boil then simmer over low heat for about 45 minutes or until the stew is thickened. Season to taste with salt and pepper.
Enjoy!