Bring oil to medium heat in a large Dutch oven. Add peppers and onions; sauté for about five minutes. Add spices and stir for a few more minutes (making sure not to burn the spices).
Add stock, sherry cooking wine and tomatoes. Bring to a boil, then reduce to a simmer. Cook for a few minutes.
Add turkey, black beans and pumpkin puree. Taste and season with salt and pepper if desired. Stir until combined and heated through.
Serve with fresh cilantro, cheese, tortilla strips and cubed avocado.
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Turkey Noodle Soup