Heat a large sauté pan and add 1 tsp olive oil. Brown the turkey, breaking it up with the back of a wooden spoon, until white. Add to slow cooker.
Pour remaining olive oil into the same pan and add the onions and garlic and sauté for about 3-4 minutes. Add cumin and continue to sauté for another couple minutes. Add to slow cooker.
Add beans, pumpkin puree, green chiles, chicken broth, chili powder, oregano, and bay leaves to the slow cooker. Cover and cook on high for 4 hours or low for 8 hours.
Serve in bowls topped with sour cream or Greek yogurt and chopped cilantro and chives.