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.
Dice pumpkin, onions, bell pepper, and tomatoes. Try to get the cuts as even as possible.
Preheat the pot over medium heat and add oil.
Add onions and saute until transparent.
Add tomatoes, pumpkin, and bell peppers. Cook for a few minutes.
Smash garlic, mince it and add it to the veggies. Stir and cook until veggies are softened.
Take veggies out of the pot and set aside.
In the same pot, cook ground beef until browned, breaking up all the clumps. Season with some salt and pepper as it cooks.
Add veggies back to the pot and stir.
Increase heat to medium-high and stir in stock, pumpkin puree, tomato sauce and tomato paste.
Strain most of the liquid from the beans and add them to the pot. Gently stir everything well. Bring to boil.
Lower heat to low and stir in sugar, cumin, chili powder, salt, and pepper. Taste to check if more salt and spice is desired.
Cover, leaving a small crack for steam to escape, and cook for about an hour. Remember to stir once in a while to ensure even cooking.