In a large saucepan over medium heat, combine the ground beef, onion, and bell pepper. Season with salt and pepper. Sauté 10 minutes, or until meat is browned and onion is tender. Drain grease, if needed. Add the chili seasoning and and cook 1 minute.
Add tomatoes, kidney beans, black beans, pumpkin, and brown sugar. Taste and add cinnamon as desired for extra flavor. Season with salt and pepper, to taste. Add more chili seasoning, if you'd like a spicier chili. Add up to 1/2 cup hot water to thin down, if needed.
Mix well, reduce heat to low and simmer 30 to 60 minutes (the longer the better).
Variations: Feel free to use ground turkey instead or do a mix of half beef and half turkey. A mix of bell peppers will also work, as well as different type of beans such as pinto or white beans. If you would like to skip the meat all together, add another can of beans. Slow cooker: Follow instruction #1 and brown the meat. Then add everything else into the slow cooker. Cook on low for 4 to 5 hours. To freeze: Allow chili to cool completely. Add to a zip-top bag or freezer container and store in the freezer for up to 6 months.Reheating: Remove from freezer and place in fridge or microwave to thaw. Add to a pot and simmer over low heat until warm.