In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.

Add 1 pound of ground spicy Italian sausage to the pot, breaking it into smaller pieces. Cook for 8–10 minutes until browned.

In the same pot, introduce 1 chopped onion and 1 diced red bell pepper. Sauté for 10–12 minutes until softened.

Stir in 4 minced garlic cloves, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground cinnamon. Cook for 30 seconds.

Add 1 can of fire-roasted tomatoes, 1 can each of kidney beans and black beans, 1 cup of pumpkin puree, and 2 cups of chicken broth to the pot. Stir to combine.

Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.

Taste the Pumpkin Chili and adjust seasonings if needed before serving hot, garnished with roasted pumpkin seeds, sour cream, shredded cheddar cheese, or avocado.