In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add in 1 pound of ground spicy Italian sausage and cook for 8–10 minutes, using a wooden spoon to break it up as it browns. Once the sausage is nicely caramelized, it should be golden brown; remove it from the pot and set it aside.

In the same pot, add the chopped onion and red bell pepper, stirring to combine. Sauté the vegetables over medium heat for 10–12 minutes until they soften and become translucent.

Stir in 3 cloves of chopped garlic along with 2 teaspoons of ground cumin, 1½ tablespoons of chili powder, 1 teaspoon of kosher salt, ¾ teaspoon of ground black pepper, and ½ teaspoon of ground cinnamon. Cook this fragrant mixture for about 30 seconds.

Add the 2 cans of fire-roasted tomatoes, the drained and rinsed kidney beans and black beans, 1 can of pumpkin puree, and 2½ cups of chicken broth to the pot. Stir until all ingredients are well combined.

Bring your pumpkin chili mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and let it simmer for 20 minutes.

After simmering, taste your pumpkin chili and adjust the salt and pepper according to your preference.

Ladle your warm pumpkin chili into individual bowls and garnish with your choice of toppings such as roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, or fresh avocado.