In a small bowl, combine the ancho chili powder, ground cumin, chipotle chili powder, oregano, cocoa powder, smoked paprika, ground coriander, and cayenne pepper. Set aside.

Heat a heavy-bottomed pot over medium heat. Once warm, add the avocado oil and swirl. Add the chopped onion and vegan sausage; cook for about 5 minutes until softened.

Stir in the spice blend and minced garlic; cook for 1 minute until fragrant. Then, add the tomato paste and cook for another minute, stirring frequently.

Add the kidney beans and black beans, seasoning with salt and pepper. Then, pour in the fire-roasted diced tomatoes and vegetable stock. Stir well and bring to a boil, then reduce heat to a simmer.

Let the chili simmer uncovered for about 20 minutes, allowing the flavors to meld. In the last few minutes, add the Tamari, brown sugar, and apple cider vinegar. Adjust seasoning to your taste.

Dish up your chili and top it with vegan sour cream, green onions, cilantro, and serve with tortilla chips for extra crunch!