In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.

Add 1 pound of ground spicy Italian sausage and cook until browned, about 8-10 minutes. Remove with a slotted spoon.

In the same pot, add one chopped onion and one red bell pepper. Sauté for 10-12 minutes until onion is translucent.

Stir in 3 minced garlic cloves, 2 teaspoons of ground cumin, 2 tablespoons of chili powder, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and a pinch of ground cinnamon. Cook for 30 seconds.

Add a can of fire-roasted tomatoes, two cans of drained kidney and black beans, one can of pumpkin puree, and 2 cups of chicken broth. Stir to combine.

Raise the heat to bring to a boil, approximately 5 minutes. Reduce heat, cover, and let simmer for 20 minutes.

Taste the chili and adjust seasoning as needed before serving. Garnish with your favorite toppings.

Serve hot, pairing with cornbread or rice.