Sauté Veggies: Heat olive oil in a large pot over medium heat. Add onion and bell pepper. Cook until soft (5–7 mins). Add garlic and jalapeño; cook for 1 minute.
Bloom Spices: Add chili powder, cumin, and smoked paprika. Stir constantly for 1 minute to release flavors.
Combine: Add the fire-roasted tomatoes (with juices), all drained beans, and vegetable broth. Stir well.
Simmer: Add maple syrup and cocoa powder. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
Finish: Uncover and cook for 5-10 more minutes to thicken. Mash a few beans against the side of the pot for a thicker texture. Season with salt and pepper.
