Vegan Pumpkin Chili

Ingredients

• 2 cups vegetable broth
• 1 can kidney beans , 16 ounce
• 1 can pumpkin puree , 15 ounce
• 1 can black beans , 15 ounce
• 1 can garbanzo beans , 15 ounce
• 1 can fire-roasted diced tomatoes , 14.5 ounce
• 3 reds bell peppers , diced
• 1 onion , diced
• 1 can tomato sauce , 8 ounce
• 1 bag baby spinach , 5 ounce
• 1 can diced green chile peppers , 4 ounce
• 1 can sliced black olives , 2.25 ounce
• 0.25 cups orange juice
• 5 cloves garlic , minced
• 1 tablespoon vegetable oil
• 1 tablespoon tomato paste
• 1 tablespoon dark cocoa powder
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• 2 teaspoons chipotle powder
• 1 teaspoon salt
• 0.5 teaspoons dried Mexican oregano
• 0.5 teaspoons ground coriander

Instructions

1. 1

   Combine vegetable broth, kidney beans, pumpkin puree, black beans, garbanzo beans, diced tomatoes, red bell peppers, onion, tomato sauce, baby spinach, green chile peppers, olives, orange juice, garlic, vegetable oil, tomato paste, cocoa powder, brown sugar, cumin, chipotle powder, salt, Mexican oregano, and coriander in a slow cooker.

2. 2

   Cook on Low, stirring occasionally, until flavors combine, about 8 hours.