In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground spicy Italian sausage and cook for 8–10 minutes until browned. Remove sausage and set aside.

In the same pot, add 1 diced onion and 1 diced red bell pepper. Sauté for 10–12 minutes until they soften and onion is translucent.

Stir in 3 minced garlic cloves, 1 tablespoon of ground cumin, 2 tablespoons of chili powder, and sprinkle of kosher salt and black pepper. Cook for 30 seconds until fragrant.

Add a 14.5-ounce can of fire-roasted tomatoes, 1 can of kidney beans, 1 can of black beans, and 1 cup of pumpkin puree. Pour in 2 cups of chicken broth and mix in the sausage.

Bring mixture to a gentle boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 20 minutes.

Taste the chili and adjust seasoning with additional salt, pepper, or chili powder as needed.

Ladle the Pumpkin Chili into bowls and garnish with roasted pumpkin seeds, sour cream, shredded cheddar cheese, or avocado.