Heat oil in a large heavy pot over medium high heat. Add the diced bacon and cook for 5 - 6 minutes or until brown and nice crispy. If you like to remove some of the fat, take it out with a large spoon. Add the onions and sauté until translucent, then add the minced garlic and bell pepper and continue to sauté for a few more minutes.

Stir in the ground meat and cook until slightly browned. Carefully pour in the wine and vegetable broth. Add the pumpkin puree, tomatoes and kidney beens. Sprinkle in the seasonings and salt and pepper to taste. Cover the pot and simmer for about 30 minutes, stirring occasionally to make sure it will not burn to the bottom of the pot.

Serve hot and garnish with Crème Fraîche and cilantro. You can also serve it with tortilla chips or try our simple and delicious Pumpkin Crostini.