Heat a large dutch oven over a medium-high heat, add the olive oil and sauté the onion, celery, carrot and red pepper with the salt and pepper and cook for 10 minutes until the onion has softened.
2 tablespoons olive oil, 1 cup finely diced onion, 1 cup celery, 1 cup red bell pepper, 1 cup carrot, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Add the garlic and jalapeño and fry for a minute. Add the chilli powder, cumin, paprika, smoked paprika, cinnamon and oregano and fry for a further 2 minutes.
3 garlic cloves, 1 jalapeño, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon ground cinnamon, 1 teaspoon dried oregano
Add the beans, canned tomatoes, chipotles en adobo, tomato paste, stock, bay leaf, stock, balsamic vinegar, Worcestershire sauce, sugar, cocoa powder and give it a good stir.
2 tablespoons chipotles en adobo, 1 tablespoon tomato paste, 14 ounce can red kidney beans, 14 ounce can black beans, 14 ounce can pinto beans, 14 ounce can diced tomatoes, 2 cups stock, 1 bay leaf, 2 tablespoons balsamic vinegar, 1 tablespoon worcestershire sauce, 1 tablespoon brown sugar, 1 teaspoon cocoa powder
Bring to a simmer and turn down the heat and allow to simmer until the veggies are cooked and the sauce has reduced a bit, about 30 minutes. Serve with your choice of garnish.
2 tablespoon chopped cilantro leaves, ½ cup shredded cheddar, ¼ cup sour cream, 2 green onions, 2 cups tortilla chips