In a large Dutch oven, pour in 2 tablespoons of olive oil and heat over medium heat until shimmering.

Add 1 pound of ground spicy Italian sausage and cook for 8-10 minutes until browned.

In the same pot, add 1 chopped onion and 1 chopped red bell pepper. Cook for 10-12 minutes until they soften.

Stir in 3 chopped garlic cloves, 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. Sauté for 30 seconds.

Add 2 cans of fire-roasted tomatoes, 1 can each of drained kidney and black beans, 1 can of pumpkin puree, and 2½ cups of chicken broth. Mix thoroughly.

Bring the chili to a boil, reduce the heat to medium-low, cover, and let it simmer for 20 minutes, stirring occasionally.

Taste and adjust seasoning with additional salt and black pepper if needed.

Ladle the warm Pumpkin Chili into bowls, offering garnishes like roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and avocado.