Soak beans in water overnight.
Cut the pumpkin into coarse pieces. Remove seeds and skin. The seeds can be dried and roasted in the oven.
Peel the onion and garlic. Chop the onion into small pieces and press the garlic.
Heat the olive oil in a pan and sauté the onion briefly. Add the garlic and sauté briefly.
Add beans, pumpkin pieces, salsa, water and all spices. Mix well and simmer at low temperature for about 4 hours until the beans are soft but still firm to the bite.
Halve the peppers, remove the seeds and white partitions and cut into pieces.
Separate the corn from the cobs.
Add both ingredients to the chili and simmer the chili again for about 60 minutes.