Add the olive oil to an electric pressure cooker. Turn to saute, 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.
Add the bell pepper, tomato sauce, pumpkin, chicken stock and 1 teaspoon salt, stirring to combine.
Secure the lid, select the manual setting, and set it to high pressure for 10 minutes.
When the pressure cooker timer is done, quick release the pressure.
Remove the lid and add the lime juice. Taste and add additional salt if desired. Serve with additional toppings if you like.
Heat a large pot or Dutch oven over medium heat. Follow steps 1-3, omitting the stock.
Bring to a high simmer, cover, reduce the heat to low, and simmer 20-30 minutes until thick.
Add the lime juice and serve.
The chili will be on the thin side just after cooking. Allow it to sit for 10-15 minutes and it will thicken.Serve with all the optional toppings in small bowls to create a DIY chili bar.Encourage your child to top his or her own chili however they like.Prefer to make it in the crockpot? Check out this recipe!