Season the pork cubes with salt and pepper to taste. In a large nonstick skillet over medium heat, heat the oil until shimmering. Add the pork cubes and chopped onion and sauté. Cook until the pork is lightly browned and the onion is clear.
In the crock of a 6-quart slow cooker, whisk together the pumpkin puree, tomato sauce, chili powder and garlic powder. Add the meat mixture, beans, tomatoes, and chiles to the pot. Stir well to combine. Cover with the slow cooker lid and cook for 4 hours on HIGH or 6 to 8 hours on LOW.
Nutritional values are approximate and are based on 1/8 of the recipe. Refrigerate leftovers promptly and use within 4 days.