Heat olive oil in a large skillet over medium-high heat.
Add the chopped onion, jalapeno, and garlic, stirring occasionally for about 2 minutes.
Add the ground turkey, breaking it up with your spoon, and cook until browned, about 5 minutes.
Stir in chili powder, cumin, cayenne, cinnamon, cloves, salt, and a few grinds of black pepper. Cook for another 30 seconds to toast the spices.
Transfer the turkey mixture to your slow cooker.
Add maple syrup, diced tomatoes, chicken broth, pumpkin puree, and black beans. Stir to combine everything thoroughly.
Cover and cook on low for 6–7 hours (or on high for 2–3 hours).
When ready, taste the chili and adjust seasonings as needed. Serve with your favorite toppings.