Heat a large stockpot on medium heat for 3 minutes. Add chopped onion and fine sea salt. Saute for approximately 7 minutes, stirring occasionally. If you notice browning keep stirring, and if the browning does not get absorbed by the liquid, add in a tablespoon or two of water.
Add chopped garlic, jalapeno, and chopped bell peppers. Stir for 3 to 5 minutes. Do not let garlic burn, add small increments of water if needed to prevent vegetables from sticking.
Add chili powder, cumin, and smoked paprika. Stir for 30 to 60 seconds continuously to release flavors.
Stir in crushed tomatoes, vegetable broth, pumpkin puree, kidney beans, pinto beans, black beans, and dried Arbol chiles if using.
Cook on stovetop for several minutes on medium until bubbling. Reduce heat slightly to medium-low, and let simmer for 20 to 30 minutes. Taste and adjust seasonings as necessary.
Serve and enjoy!
Feel free to adjust the seasonings and ingredients to your own taste and with what you have in your own pantry.
At the time of serving, stir in juiced lime, top with sliced green onions, avocado, and/or cilantro if desired.
Add one to three dried Arbol chiles to the stew as it is simmering. When the stew is ready, you can take out the chiles, or you can let them cool briefly, chop them, and add them back into the stew for extra flavor and spice.
If the soup is too thick, add more water or vegetable broth.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.