Heat a large dutch oven to medium high heat.
Add in about 1 Tbsp avocado oil and chopped onions. Saute until onions are translucent, about 2-3 minutes.
Next, add in minced garlic and diced jalapenos. Saute for 30 seconds to 1 minute, stirring the whole time.
Add in the thawed ground beef. Cook until beef is no longer pink. Use a wooden spoon or spatula to smash and stir the whole time until meat is broken up.
Next add in the spices: onion powder, paprika, cumin, chili powder and salt and pepper. Stir the spices into the meat until everything is combined.
Add in the bell peppers and sweet potatoes; cook for 3-4 minutes.
Next add in the diced tomatoes, tomato sauce, pumpkin puree, beans and beef broth. Stir until everything is incorporated, then cover.
Keep the heat at medium high and cook for 15 minutes, or until sweet potatoes are soft and can easily be pierced with a fork.
Serve hot! Add desired toppings, such as avocado, shredded cheese, plain Greek yogurt, salsa, corn chips, etc.
Store leftovers in an airtight container for up to 4 days.