1) Heat a large pot to medium-high heat. Add 1 1/2 teaspoons of olive oil and add onion, garlic, bell pepper, and jalapeños. Saute for about 5 minutes, until the vegetables are tender and fragrant. Set aside.
2) In same pot, heat the remaining 1 1/2 teaspoons of olive oil. Add the minced or pureed mushrooms and stir to combine. Sprinkle in cumin, oregano, chili powder and smoked paprika. Cook until softened.
3) Add the onion-pepper mixture, tomatoes, beans, broth, pumpkin, and cocoa powder to pot and stir to combine. Simmer on low for an hour or two. Add diced potatoes and cook for another hour or so.
4) Season with additional salt to taste before serving. If you wish, serve with plain Greek yogurt, sliced avocados, and a small squirt of fresh lime juice, and any other toppings you desire.