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

Add 1 pound of ground spicy Italian sausage to the pot, sauté for 8 to 10 minutes until nicely browned.

Use the fat left in the pan to sauté 1 diced onion and 1 diced red bell pepper for about 10–12 minutes until softened.

Stir in 4 minced garlic cloves, 1 tablespoon of ground cumin, 2 tablespoons of chili powder, 1 teaspoon of kosher salt, ½ teaspoon of pepper, and ½ teaspoon of cinnamon.

Pour in 2 cans of fire-roasted tomatoes, 1 can of kidney beans, 1 can of black beans, 1 can of pumpkin puree, and 2½ cups of chicken broth.

Bring the mixture to a gentle boil, reduce heat to medium-low, cover, and let it simmer for 20 minutes.

Taste and adjust seasoning as needed, adding more salt, pepper, or cayenne for heat.