Pour olive oil into a large soup pot and heat over medium. Add the onions and cook for 5-10 minutes, stirring occasionally until they are translucent.
Add the green pepper and jalapeno. Continue to cook about 2-3 minutes, stirring occasionally.
Add the garlic. Cook 1 minute more.
Add in the chili powder, salt, beef broth, vinegar and pumpkin. Stir well until it’s soupy and all the pumpkin has been mixed in. Add the beans.
Bring to a simmer then lower the heat to medium low. Cover and cook for 20-30 minutes. Stir about every 5 minutes to keep it from sticking to the pan.
Add the cooked ground beef. Continue to cook without the lid for another 10-15 minutes. It should thicken up a bit.
Serve immediately. Refrigerate any leftovers in an airtight container.