Steps

1. Place large, heavy stockpot over medium-high heat. When pan is hot, add olive oil. Add onions and peppers to hot oil. Reduce heat to medium-low and cook until vegetables are tender and onion is lightly browned, about 10 minutes. Reduce heat if vegetables begin to brown too quickly.
2. Add beans, tomatoes, bean-cooking liquid, and seasonings to pot. Stir to combine. Add textured vegetable protein if using. Increase heat to high to bring chili to a boil. Reduce heat to medium-low and simmer chili, uncovered, until mixture is very thick, 45 minutes to 1 hour.
3. Add corn or hominy to pot and simmer another 10 minutes. Add cocoa and simmer another 5 minutes. Serve warm with grated cheese, cilantro sprigs, chopped onion, and sour cream as garnishes.