In a large Dutch oven, heat the olive oil over medium heat until shimmering—about 1 minute.

Add the ground spicy Italian sausage, breaking it apart with a wooden spoon. Cook for 8–10 minutes until browned and crisp.

In the same pot, add the chopped onion and chopped red bell pepper. Sauté for 10–12 minutes until the onions are translucent and the peppers soften.

Stir in the chopped garlic cloves, ground cumin, chili powder, kosher salt, ground black pepper, and ground cinnamon. Cook for about 30 seconds or until fragrant.

Pour in the fire-roasted tomatoes, drained kidney and black beans, pumpkin puree, browned sausage, and chicken broth. Stir until well combined.

Increase the heat to bring the chili to a gentle boil. Then lower the heat, cover the pot, and let it simmer for 20 minutes, stirring occasionally.

After simmering, taste the chili and adjust seasoning if necessary, adding more salt, pepper, or chili powder.

Ladle the hot chili into bowls and top with your choice of garnishes such as roasted pumpkin seeds, sour cream, shredded cheese, or avocado.