Heat a large skillet over high heat and lightly spray with oil. Add ground turkey and cook, breaking it up until white, about 5 minutes. Transfer to slow cooker.

In the same skillet, add onions and garlic, cook for 3-4 minutes, then add cumin and cook for another minute. Transfer to the slow cooker.

Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, bay leaves, salt, and pepper into the slow cooker. Cover and cook on low for 8 hours or high for 4 hours.

Remove bay leaves before serving. Enjoy!