Spray a large skillet with cooking spray. Cook the ground turkey over medium heat until browned and cooked through, crumbling it as it cooks. Once cooked through, add the turkey to the slow cooker.
Add olive oil to the skillet and sauté the onions and garlic, until the onions start to soften. Add the cumin and cook for a minute more. Add this to the slow cooker.
Add the chili powder, oregano, white beans, pumpkin, and broth to the slow cooker. Stir to combine. Place the bay leaves on top.
Put the cover on the slow cooker and cook on low for 8 hours or on high for 4 hours.
Once finished cooking, remove the bay leaves and taste. Adjust the seasonings if necessary.
Ladle the chili into bowls and top with your desired toppings.