Vegan Pumpkin Chili

By Raechel Valerius

4.17 / 5

20min

8h

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2 cups vegetable broth
1 (16 ounce) can kidney beans
1 (15 ounce) can pumpkin puree
1 (15 ounce) can black beans
1 (15 ounce) can garbanzo beans
1 (14.5 ounce) can fire-roasted diced tomatoes
3 red bell peppers diced
1 onion diced
1 (8 ounce) can tomato sauce
1 (5 ounce) bag baby spinach
1 (4 ounce) can diced green chile peppers
1 (2.25 ounce) can sliced black olives
¼ cup 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
½ teaspoon dried Mexican oregano
½ teaspoon ground coriander