In a large heavy bottom pot over medium-high heat, heat the olive oil. Add the red onions, sweet potatoes, bell pepper and garlic, season with salt and pepper. Stir to combine, and cook until the onions are translucent and the vegetables soften, about 5-7 minutes.
Add the chili powder, smoked paprika, cumin and Mexican oregano and stir to coat the vegetables.
Pour the vegetable broth, kidney beans, diced tomatoes with their juices and chopped green chilis with their juices. Stir to combine and bring mixture to a boil.
Cover the pot and reduce the heat to maintain a gentle simmer. Cook for additional 30 more minutes, stirring a couple times until until the vegetables continue to soften and the mixture is thickened.
Ladle into bowls and serve with diced avocados, fresh cilantro and/or sliced jalapeños, if desired.