Heat olive oil in a large enameled cast iron pot over medium-high heat.
Once oil is hot add onion and chopped peppers and saute until tender, about 4 minutes.
Add in garlic and saute for 30 seconds.
Add in diced tomatoes, tomato sauce, cooked quinoa, and broth.
Add chili powder, cumin, cocoa, paprika, coriander, cayenne pepper and season with salt and pepper to taste.
Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
Add in all beans, corn, spinach, cilantro and lime and cook until heated through.
Serve with cornbread and avocado.