1. Warm oil in a large pot over medium-high heat. Add sausage; sauté, breaking up any large chunks, until no pink remains, about 3 minutes. Using a slotted spoon, transfer meat to a bowl; cover to keep moist. Add onion and bell pepper to pot and cook, stirring occasionally, until softened, about 6 minutes. Add garlic and sauté for 1 minute. Return meat to pot.
2. Stir in tomatoes, pumpkin, broth, chili powder, cumin and 1/2 tsp. salt. Bring to a boil, then reduce heat to medium-low and stir in beans. Cover and simmer until chili thickens slightly, about 30 minutes. Season with salt and pepper. Divide among 6 bowls and serve hot.