Heat coconut oil in a large Dutch oven over medium-high heat. Once oil is hot add onion and bell pepper and sauté until tender, about 4 minutes, adding garlic during last 30 seconds of sautéing.
Add in diced tomatoes, tomato sauce, cooked quinoa,water (start with ½ cup and add more if desired), jalapeño pepper, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne and season with salt & pepper. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and simmer for 30 minutes.
Add in all beans, corn and lime and cook until heated through. Serve warm with optional toppings and sides (cilantro, diced avocado, or plantain chips) atop of bed of fresh, organic baby spinach.
Recipe by Helping Bodies Heal at https://helpingbodiesheal.com/winter-favorite-recipe-included/