Step 1

Heat a large Dutch oven or a soup pot over medium-high heat and add 1-2 tsp oil. Add the beyond meat and break it into little pieces with a spatula or a wooden spoon. Cook for 10 minutes, stirring from time to time, or until it's golden brown and cooked through. Transfer to a plate and set aside.

Step 2

To the same pot, add more oil and saute the onion for 8-10 minutes over medium heat, or until it's golden brown. It's important to take your time here so that the onion can start to caramelize and release its natural sugars.

Step 3

Add the minced garlic, jalapenos, and tomato paste and stir. Cook for 2-3 minutes, or until the tomato paste has darkened in color and is caramelized. Add the spices and toast them for 30 seconds, stirring constantly. Add the wine to deglaze the pot and stir to get any browned bits off the bottom. Cook for 3-4 minutes or until the alcohol evaporates and you're left with a mixture that has a "jammy" texture.

Step 4

Add the vegetable broth, beans, bay leaves, soy sauce, sugar, chipotle peppers, cocoa powder, and the cooked Beyond meat from before. Crush the whole tomatoes by hand and add them in as well. Stir and bring to a boil over high heat, then reduce the heat to low.

Step 5

Simmer on low heat for 1 hour and up to 90 minutes, stirring every 10-15 minutes to prevent burning, until thick. When ready, taste and adjust the flavor if needed, adding more sugar, salt, and black pepper to taste.

Step 6

Finally, remove the pot from the heat and stir the lime juice and chopped cilantro. Serve right away with your favorite toppings!