In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground spicy Italian sausage and cook for about 8-10 minutes, breaking it apart until browned. Remove sausage and set aside.

In the same pot, add chopped onion and red bell pepper. Cook over medium heat for 10-12 minutes until the onion is translucent.

Stir in 3 cloves of chopped garlic, 2 teaspoons of ground cumin, 2 tablespoons of chili powder, and a pinch of kosher salt and black pepper. Sauté for about 30 seconds.

Return the cooked sausage to the pot with the sautéed vegetables. Add 2 cans of fire-roasted tomatoes, 1 can of drained kidney beans, 1 can of drained black beans, 1 can of pumpkin puree, and 2½ cups of chicken broth. Stir well.

Bring the mixture to a boil, then reduce to medium-low and cover. Simmer for 20 minutes, stirring occasionally.

Taste and adjust seasoning with more salt, pepper, or ground cinnamon if desired.

Serve hot, garnished with roasted pumpkin seeds, sour cream, shredded cheddar cheese, or diced avocado.