In a large Dutch oven, heat olive oil over medium heat. Add ground spicy Italian sausage and cook until browned and fully cooked.

In the same pot, add finely chopped onion and diced red bell pepper. Sauté until softened and translucent.

Stir in minced garlic cloves, ground cumin, chili powder, kosher salt, ground black pepper, and ground cinnamon. Cook for 30 seconds.

Add in fire-roasted tomatoes, drained kidney and black beans, pumpkin puree, and chicken broth. Stir until well combined.

Bring the mixture to a gentle boil. Reduce heat, cover, and let it simmer for 20 minutes.

Taste the chili and adjust seasonings as needed. Consider stirring in maple syrup for sweetness.

Ladle the chili into bowls and garnish with toasted pumpkin seeds, sour cream, shredded cheddar, and avocado.