1 tbsp olive oil

1 lb ground spicy Italian sausage

1 onion, chopped

1 red bell pepper, chopped

3 garlic cloves, chopped

2 tsp ground cumin

1 1/2 tbsp chili powder

1 tsp kosher salt, plus more to taste

3/4 tsp ground black pepper, plus more to taste

1/2 tsp ground cinnamon

2 (15 oz) cans fire-roasted tomatoes, not drained

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pumpkin purée

2 1/2 cups chicken broth

Optional garnishes: roasted pumpkin seeds, sour cream, shredded sharp cheddar, avocado

Cook Mode Prevent your screen from going dark

Heat oil in a large Dutch oven over medium heat. Add sausage and cook until browned, 8–10 minutes. Remove with a slotted spoon and drain on paper towels.
Add onion and bell pepper to the pot. Cook for 10–12 minutes until softened. Stir in garlic, cumin, chili powder, salt, pepper, and cinnamon. Cook 30 seconds until fragrant.
Stir in tomatoes, kidney beans, black beans, pumpkin purée, chicken broth, and sausage. Bring to a boil, then reduce to medium-low. Cover and simmer for 20 minutes, stirring occasionally.
Taste and adjust seasoning. Serve hot with desired garnishes.