For the chili powder, combine all ingredients in a small bowl and set aside.
Prepare and chop all the vegetables. The size of the dice should be slightly smaller than the largest beans. Drain and rinse the beans. Chop or puree the tomatoes.
In a large pot heat olive oil to medium heat. Add onions and celery and saute for 10 minutes or until soft and glossy, stirring occasionally and adjusting temperature as needed to avoid browning.
Add chili powder (from above), garlic, and salt. Stir and cook for another minute.
Add mushrooms. Increase heat to medium-high and saute for 5 minutes, stirring occasionally.
Add peppers, jalapenos, sugar and cocoa powder. Stir and cook for 2 minutes
Add pureed, canned tomatoes and their juices. Bring to a boil then lower heat to a simmer. Continue simmering, uncovered, for 45 minutes.
Add beans, corn and olives. Continue cooking, uncovered, for 30 minutes.
Remove from heat and add chopped cilantro, lime juice and Worcestershire sauce. Taste and adjust salt if necessary.