Vegan Pumpkin Chili

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