Pumpkin Chili

Directions

1. Warm the olive oil in a large Dutch oven over medium heat. Add the ground spicy Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 8 to 10 minutes. Use a slotted spoon to transfer the sausage to a plate lined with paper towels to drain.
2. Add the chopped onion and red bell pepper to the pot. Cook over medium heat, stirring occasionally, until softened, about 10 to 12 minutes. Stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon, and cook for 30 seconds while stirring.
3. Add the fire-roasted tomatoes (with their juices), drained kidney beans, drained black beans, pumpkin puree, chicken broth, and the cooked sausage. Increase the heat to medium-high and bring to a boil. Then reduce the heat to medium-low, cover, and let simmer, stirring from time to time, until the flavors come together, about 20 minutes.
4. Taste and adjust seasoning with additional salt and pepper if needed. Serve with optional garnishes like roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and avocado.