Heat a large pan oven over medium heat. Add the onion and ¼ teaspoon salt, and saute for 6 minutes, stirring occasionally.
Add the turkey, sprinkle with ¼ teaspoon kosher salt, stirring to break into chunks. Saute for an additional 4 minutes, until lightly browned.
Sprinkle in the garlic, cumin, chili powder, and smoked paprika, and saute 1 minute, until the spices are fragrant.
To a 6-quart slow cooker, add the cooked turkey and onion mixture, bell pepper, tomato sauce, pumpkin, chicken stock and 1 teaspoon salt, stirring to combine.
Cook on high for 3-4 hours, or low for 6-7. Remove the lid and add the lime juice. Taste and add additional salt if desired. Serve with additional toppings if you like.