This dish will cook in two pots which merge into one.
In a large sauté pan, add olive oil to pan and warm over medium-high heat. Add onion and garlic and cook until translucent. Add vinegar to pan and de-glave with onion and garlic still in the pan.
Simultaneously, add 3 cups of chicken stock to a second large pot and bring to a boil. Add two cans of black beans and reduce heat to medium.
Returning back to sauté pan, add pumpkin puree to cooked onion and garlic and stir. Add chili powder, paprika, curry powder and ground cloves to pumpkin-onion-garlic mixture. Once all ingredients are combined, add in small increments to the larger pot of boiled stock/beans. As you add the pumpkin mixture stir and lightly mash the black beans. Once all pumpkin has been added to the stock/bean pot, add salt, pepper, beer and hot sauce.
Cover with a lid and cook over medium heat for 10 minutes.
Serve hot in a bowl and garnish with chopped green onion and shredded cheese.