In a large Dutch oven, heat olive oil over medium heat, add Italian sausage and cook until browned (8-10 mins). Remove sausage and set aside.

In the same pot, add chopped onion and diced red bell pepper. Sauté until softened (10-12 mins).

Stir in minced garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds until fragrant.

Add fire-roasted tomatoes, kidney and black beans, pumpkin puree, and chicken broth. Stir to combine thoroughly.

Increase heat to medium-high and bring to a gentle boil. Reduce to low, cover, and simmer for 20 minutes.

Taste and adjust seasoning. Add more salt or pepper as needed.

Ladle pumpkin chili into bowls and garnish with toppings such as sour cream, cheese, avocado, or pumpkin seeds.