For the chili powder, combine all ingredients in a small bowl and set aside.
2 tablespoon paprika, sweet, 1 ½ teaspoon coriander, ground, 2 ½ teaspoon cumin, ground, 1 ½ teaspoon garlic powder, 1 ½ teaspoon onion powder, 1 ½ teaspoon dried oregano, ¾ teaspoon ground cayenne pepper, or more to taste
Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Stir in onions and celery and cook, stirring often, for 10 minutes or until soft and glossy. Adjust heat as necessary to avoid burning the onions.
2 tbps olive oil, 1 large Spanish onion, diced, 2 celery stalks, diced
Stir in 4 tbsp. chili powder mixture, garlic, and salt. Stir and cook for one minute, until spices are fragrant. Stir in mushrooms, peppers, jalapenos, sugar and cocoa powder. Cook, stirring occasionally, for 5 minutes.
4 cloves garlic, minced, 2 teaspoon salt, Kosher, plus more to taste, 450 grams/1lb brown or white mushrooms, diced, 1 large green bell pepper, core and seeds removed, diced, 1 large red bell pepper, diced, 2 jalapeno peppers, minced, add seeds to taste, 1 tablespoon sugar, 1 tablespoon cocoa powder
Add pureed, canned tomatoes and their juices. Bring to a boil then lower heat to a simmer. Continue simmering, uncovered, for 30 minutes.
2 (796ml/28oz) cans whole tomatoes, chopped or pureed, with juices
Add beans, corn and olives. Continue cooking, uncovered, for 30 minutes.
1 (540ml/19oz) can red kidney beans, drained and rinsed, 1 (540ml/19oz) can navy beans, drained and rinsed, 1 (540ml/19oz) can black beans, drained and rinsed, 1 ½ cups corn, fresh or frozen, ½ cup green olives, sliced
Remove from heat and stir in chopped cilantro, lime juice and Worcestershire sauce. Taste and add more salt if necessary.
1 cup cilantro, chopped, plus more for garnish, 1 lime, juiced, 1 tablespoon Worcestershire sauce