In a food processor, pulse the mushrooms until they reach the consistency of ground meat. Set aside.
In a large skillet, heat olive oil over medium heat. Add onions and celery, and sauté until they become soft and translucent, about 7 minutes.
Add the bell peppers, garlic and mushrooms and cook for another 2-3 minutes.
Stir in the chipotle with the residual adobo sauce, cumin, chili, and cinnamon and stir until well coated.
Add in the lime juice, soy sauce, beans, tomatoes, and brown sugar. Let the chili simmer on low for 10-15 minutes, until it thickens slightly.
Stir in the chocolate until melted and then taste to adjust the seasoning with salt and pepper. Ladle into bowls and top it off with cilantro, corn tortillas or cheese, if desired.