Sauté the Aromatics: Heat olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the diced onion, a large pinch of salt, and a few cracks of black pepper. Cook, stirring frequently, until softened, about 4-5 minutes.

Bloom the Spices: Add the minced garlic, chili powder, cumin, and sugar. Cook, stirring constantly, for 1 minute until very fragrant.

Combine: Stir in the diced tomatoes (with their juices), chipotles in adobo, drained black beans, and red lentils. Add another large pinch of salt and pepper. Pour in the tomato sauce and 2 cups of the vegetable broth. Stir well to combine.

Simmer: Increase heat to medium high, cover the pot, and bring to a simmer. Once simmering, immediately reduce heat to medium low. Simmer gently, covered, for 5-7 minutes, stirring every minute to prevent sticking, until the lentils are just tender.

Finish: Remove from heat. Stir in the fresh lime juice. Taste and season with additional salt and pepper as needed. If the chili is thicker than you prefer, stir in the remaining 1 cup of broth until desired consistency is reached.

Serve: Ladle into bowls and garnish with your favorite toppings like vegan sour cream, fresh cilantro, Fritos, and sliced jalapeño.