Heat the olive oil in a skillet over medium-high heat. Brown the ground beef and onion, breaking up the meat, until the beef is cooked and the onion is soft, about 5 minutes. Drain excess fat.

Stir in the garlic, chili powder, cumin, smoked paprika, and salt. Cook for 1 minute until fragrant.

Transfer everything to a slow cooker. Add the pumpkin puree, diced tomatoes with juices, beans, and water or broth. Stir to combine. Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours.

Taste and add more salt if needed. Ladle into bowls and top with sour cream, cilantro, and cheese. Serve hot.