Heat 2 tablespoons of the oil over medium-high heat in a large saute pan until shimmering.

Cook the beef, breaking it up with a wooden spoon, until browned and cooked through in small pieces.

Add about 1 1/2 teaspoons of salt and season to tatse with pepper. Drain the meat and set aside.

In the same pan, heat the remaining 2 tablespoons of oil over med-high heat. When hot, cook the onion, green pepper, and garlic for 5-6 minutes or until vegetables are tender.

Return the meat to the pan along with the zucchini, squash, pumpkin puree, tomatoes, stock, pumplkin pie spice, cumin, chili powder, and about 1 1/2 teaspoons of salt.

Bring to a boil, reduce heat, cover and cook at a gentle simmer for about 30 minutes. Adjust the heat to maintain the simmer.

Add the kidney beans, stir the chili well, heat through, and serve.