Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Once shimmering, add 1 pound of ground spicy Italian sausage. Cook for 8-10 minutes, breaking it up with a wooden spoon until the meat is browned and cooked through, then remove it from the pot and set aside.

In the same pot, add chopped onion and red bell pepper, sautéing for 10-12 minutes until the vegetables are softened and the onion is translucent.

Stir in 3 cloves of minced garlic, 1 tablespoon of ground cumin, 2 tablespoons of chili powder, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ½ teaspoon of ground cinnamon. Cook for about 30 seconds until the spices are fragrant and well combined.

Pour in 2 cans of fire-roasted tomatoes, 1 can of kidney beans, 1 can of black beans, and 1 can of pumpkin puree. Then, add 2 ½ cups of chicken broth along with the browned sausage. Stir everything together until well mixed and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let the chili simmer for 20 minutes. Stir occasionally to prevent sticking and to ensure all flavors meld beautifully together.

After simmering, taste your pumpkin chili and adjust the seasonings as needed.

Ladle the warm pumpkin chili into bowls, topping each serving with your choice of garnishes including roasted pumpkin seeds, sour cream, shredded cheddar cheese, or slices of avocado.