In a large pot over medium heat, sauté the onion and bell pepper in the olive oil. When translucent, about 3 to 5 minutes, add the garlic and sauté for an additional minute.
Stir in the oregano, chili powder, coriander, cumin, and chipotle. Reduce the heat to medium- low and add the pumpkin, stirring to break it up.
Add the diced tomatoes, crushed tomatoes, beans, hominy, and broth and bring to a simmer. Stir the chili often to prevent scorching.
Add the chopped chocolate and stir to melt and combine it. Allow the chili to simmer for at least an hour. Salt as desired.
Now the fun part: Eat it! However, if you let it sit a day, it will taste even better. Serve with the usual suspects: grated cheese (dairy or soy), sour cream (dairy or soy), tortilla chips, chopped onions, etc.