Heat a soup pot or stockpot over medium-high heat. While the pot heats up, chop and separate all your veggies so you can just dump them in when you’re ready. Don’t wait and try to do it as you go. Too much stress.
When the pot is completely heated, add your onions and cook until they start to brown. Add chili powder, cumin, smoked paprika, and completely cover the onions. Let the spices and onions toast for about 10-20 seconds. Then, pour in 1/2 cup of the veggie broth and let cook until most of the veggie broth evaporates.
Add 2 cups of veggie broth and sweet potatoes to the pot. Reduce heat to medium and let the sweet potatoes simmer for about 10 minutes. You want to give the sweet potatoes time to soften up a bit.
Now add the tomatoes, beans, ketchup, maple syrup, soy sauce & Worcestershire. Mix everything well and let simmer for about 5 minutes. Crush the whole peeled tomatoes by hand before adding them to the pot.
Sprinkle in the cocoa powder and stir until it dissolves.
Finally, toss in the red and green bell peppers. Stir until everything is well combined. Salt to taste. Reduce heat to low and let simmer for 20-30 minutes.