Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven until shimmering.

Add 1 pound of spicy Italian sausage and cook for 8–10 minutes, stirring occasionally until browned and cooked through.

In the same pot, add one chopped onion and one diced red bell pepper. Sauté for 10–12 minutes until softened.

Add 3 minced garlic cloves, 2 teaspoons of ground cumin, 1.5 tablespoons of chili powder, 1 teaspoon of kosher salt, 0.75 teaspoon of ground black pepper, and 0.5 teaspoon of ground cinnamon. Cook for 30 seconds until fragrant.

Stir in 2 cans of fire-roasted tomatoes, 1 can each of drained kidney and black beans, 1 can of pumpkin puree, and 2.5 cups of chicken broth. Mix well.

Bring to a vigorous boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. Stir occasionally.

Taste and adjust seasoning as needed. Serve hot, garnished with your preferred toppings.