• 3 tablespoons olive oil
• 1 large yellow onion diced
• 6 garlic cloves finely chopped
• 2 jalapeños diced (remove membranes for less heat)
• 2 tablespoons tomato paste
• 4 tablespoons homemade chili powder or store-bought ancho chili powder
• 1 tablespoon ground cumin
• 1 ½ teaspoons smoked paprika
• 1 tablespoon Mexican oregano or 2 teaspoons regular oregano or marjoram
• 2 cups vegetable broth
• 2 15-ounce cans pinto beans, drained and rinsed
• 1 15-ounce can navy beans (or other small white beans), drained and rinsed
• 2 tablespoons cocoa powder Dutch process preferred
• 2 bay leaves
• 1 ½ tablespoons tamari or soy sauce or vegan Worcestershire sauce
• 2 chipotle peppers in adobo chopped + 1 tablespoon adobo sauce
• 1 28-ounce can whole peeled tomatoes, crushed by hand (with juices)
• 1 ½ teaspoons kosher salt plus more to taste
• Freshly cracked black pepper
• 1 tablespoon pure maple syrup plus more if needed
• 1 to 1 ½ tablespoons freshly squeezed lime juice
• 1 teaspoon red vinegar or apple cider vinegar
• 3 tablespoons masa harina optional, for thickening
• 1 cup cilantro leaves and tender stems chopped

Optional toppings:

• Vegan sour cream diced avocado, sliced scallions, shredded vegan cheese, or quick-pickled red onions.