Add olive oil to a cast iron pot over medium-high heat. Wait until it is heated, then add the diced onions. Sautée until they are both tender and translucent, 3-5 minutes.

Add minced garlic and sautée 1 minute more.

Add tomato sauce, diced tomatoes, quinoa, broth, green chilis, chili powder, cumin, cocoa, paprika, sugar, coriander, and cayenne pepper.

Stir, then bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes.

Uncover and add all beans, corn, and lime. Stir and cook and until heated through.

Top individual servings with sour cream, diced avocado, and shredded cheddar cheese.

Store leftovers in an airtight container in the refrigerator.