In a large Dutch oven, heat olive oil over medium heat. Add ground spicy Italian sausage, breaking it into small pieces. Sauté for about 8-10 minutes until browned and crispy. Remove from pot and set aside.

In the same pot, add more olive oil if needed, then add chopped onion and red bell pepper. Sauté for 10-12 minutes until tender and translucent.

Add minced garlic, ground cumin, chili powder, kosher salt, black pepper, and ground cinnamon. Stir for about 30 seconds to bloom the spices.

Add fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and the sautéed sausage back to the pot. Mix until well combined.

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

Taste and adjust seasoning as needed. Add more salt, spice, or a splash of vinegar to enhance flavor before serving.