1. In a Dutch oven or large soup pot, heat the oil over medium-high heat. Add the ground turkey and chicken sausage. Cook until the the meat begins to brown and caramelize, about 7 to 8 minutes.
2. Add the onion, bell pepper and carrots. Cook until veggies are softened, about 5 minutes. Add the garlic and cook for 1 minute.
3. Add the dried spices and cook until very fragrant, 2 to 3 minutes. Deglaze with the pumpkin ale, scraping up brown bits from the bottom of the pot. Allow to cook for 2 minutes.
4. Add the canned pumpkin and chicken stock. Stir to incorporate all the ingredients. Bring to boil, reduce to medium-low heat and simmer for 20 minutes. If chili gets too thick, add a little bit more chicken stock.
5. Taste and add salt or red pepper flakes (for more heat) if needed.
6. Dish out chili and top with shredded cheese, nonfat greek yogurt or sour cream, and scallions.

If you want cornbread croutons:

Unravel a swirl from the can of Pillsbury Cornbread Swirls* so you have one long strip. Cube them into crouton shapes. 

Place on a sheet tray and bake for 375 degrees for 8-10 minutes or until golden brown. 

Here is a Reel of how I make them if you want a visual!

*This seems to be a seasonal item that comes out for fall and winter.