In a large Dutch oven, heat olive oil over medium heat.

Add the Italian sausage and cook for 8–10 minutes, breaking it into small pieces until browned and cooked through. Remove and set aside on a paper towel-lined plate.

In the same pot, sauté chopped onion and bell pepper for 10–12 minutes, until softened.

Stir in garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds to release the aroma of the spices.

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

Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally.

Taste and adjust seasoning if needed.

Serve hot with your favorite garnishes such as sour cream, shredded cheddar, avocado, or pumpkin seeds.