Heat a large pot over medium heat and add olive oil and onion. Cook for 3 minutes constantly stirring and add minced garlic (cook for 1-minute stirring). Follow with spices: cumin, chili, cocoa, oregano, sugar, and stir well until onion and garlic covered in spices.
Add in the veggies: celery, carrot, red bell peppers, and cook for 5 minutes until slightly softened.
Follow with crushed tomatoes, chipotles in adobo, black beans, lentils.
Then add tomato sauce and 2 ½ cups of vegetable stock.
Cover with a lid and take it to a boil over medium heat.
After that, reduce the heat to medium-low and let the veggies cook for 15 minutes until softened. Make sure to stir every few minutes. Season with salt and pepper (see notes) and lime juice.
Garnish with your favorite toppings (see the full list of options in the blog post below) and enjoy while warm!
