In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion, sweet potatoes, and green peppers. Stir occasionally, until onions become translucent and veggies soften, about 10 minutes.
Add the garlic, followed by the cumin, chili powder, dried oregano, pumpkin pie spice, salt, and pepper. Stir to combine.Add pumpkin, green chiles, crushed tomatoes, and vegetable broth. Stir to combine. Bring to a boil and then immediately reduce heat. Add beans, cover and simmer for 20 minutes.
Stir to evenly combine and add more salt and pepper to taste. Serve in bowls with toppings of choice.
Pumpkin chili can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to a month.