Heat the oil in a 4-quart dutch oven or soup pot over medium-high heat.
Add the onion and Anaheim pepper and cook, stirring occasionally, until the vegetables are tender, about 5-6 minutes.
Add the ground turkey. As it cooks, break up the meat with a spatula or large spoon and continue cooking until no longer pink, about 6 minutes.
Stir in the ground cumin and cook for about a minute.
Add the pumpkin puree, salsa and chicken stock to the pot and stir until well combined. Then, gently stir in the black beans.
Reduce heat and let simmer for 20 minutes. Add salt to taste. Serve with your favorite chili toppings like sour cream, cheese, tortilla chips, fresh cilantro or sliced green onions.