Decide if you want to use fresh pumpkin or canned puree. If you use fresh pumpkin - Peel and cut into cubes. Place over parchment paper and sheet pan and roast until soft. Turn into a smooth puree with the help of a blender. Keep aside.
Heat up a large pot with oil and add the sliced onions. Sautee until slightly soft.
Add the ground beef, beans and corn to the pot. And also the pumpkin puree and tomato sauce. Mix it all up.
Pour stock over your ingredients in the pot while it's getting hot. Keep it over medium to high heat.
Season with ground coriander seed, cayenne, and cumin. Throw in a bay leaf too and combine.
Leave the chili to cook for about 15 minutes over a medium heat setting. Stir occasionally.
Take out the bay leaf once you are done with the cooking process.
Season at the end with salt and black pepper. Stir in.