1-Start by cutting pumpkin and other veggies: Start by cutting pumpkin and other veggies. To cut pumpkin: pop the stem off with a large knife (knife always facing away from you) and cut pumpkin in half. Scoop out seeds and membrane. I like to use an ice cream scoop because it easily scoops up the membrane. Cut pumpkin halves in two and peel the tough skin off with a vegetable peeler.
2-Dice pumpkin, onions, bell pepper, and tomatoes: Dice pumpkin, onions, bell pepper, and tomatoes. Try to get the cuts as even as possible.
3-Preheat the pot over medium heat and: Preheat the pot over medium heat and add oil.
4-Add onions and saute until transparent: Add onions and saute until transparent.
5-Add pumpkin, and bell peppers: Add pumpkin, and bell peppers. Cook for a few minutes. Mix in tomatoes and cook a couple more minutes.
6-Make some room in the middle and: Make some room in the middle and add minced garlic. Sauté until garlic is fragrant and mix it into the veggies. Stir and cook until veggies are softened.
7-Move veggies to the sides of the: Move veggies to the sides of the pot. Add ground beef to the center of the pot, break it apart, cover the pot with a lid, and let it cook for a few minutes. Stir as it cooks and try to break up all the lumps as much as possible.
8-Once meat is mostly browned, stir in: Once meat is mostly browned, stir in the seasoning, stock, pumpkin puree, tomato sauce, tomato paste, and beans.
9-Bring the chili mixture to a low: Bring the chili mixture to a low boil and then lower the heat to low. Cover with a lid but leave a crack for the steam to escape.
10-Cook for about 1: Cook for about 1.5-2 hours and make sure to stir from time to time. Take the lid off half way through and cook the rest of the time uncovered.