In a large pot, heat oil over medium heat. When hot, add onion and a pinch of salt. Sauté until onion is translucent, about 5-6 minutes.
Add garlic and sauté for 1 minute or until garlic is lightly golden brown.
Add potatoes, chili powder, cumin, oregano, and cayenne. Sauté for 30-60 seconds until fragrant. Now add tomatoes and cocoa powder. Stir to combine well.
Add broth, salt, and pepper. Loosely cover the pot. Turn heat up to get a simmer going. Once simmering, reduce heat between medium & medium-low to keep a light simmer. Cook for 15 minutes. Keep an eye on everything and stir occasionally.
Now add the beans. Uncover the pot and lightly simmer for another 10 minutes or until liquid cooks down a bit and potatoes reach desired consistency.
Remove from heat and stir in lime juice. Taste for seasoning and add as needed. Let the chili rest a minute before serving. See notes for topping ideas.
* Topping ideas: fresh-cut cilantro, vegan sour cream, diced red onion, fresh-cut green onion, and vegan cheese shreds.