Heat the olive oil in a large pan over medium heat and add the diced celery and onion to cook until the vegetables are soft, around 5 minutes.
Add the diced capsicum and stir to combine. Stir in the spice mix ingredients and continue cooking for 2-3 minutes or until the capsicum is soft and the spices are aromatic. Add the garlic and cook for 30 seconds or until fragrant, stirring regularly. If you are using ground cinnamon instead of a cinnamon quill, add it now.
Add the minced mushrooms and cook for another 3 minutes, stirring regularly. If you are using TVP instead, add it now and skip the 3-minute cooking.
Throw in the kidney beans, black beans, tomatoes (canned or fresh), the soy sauce and the adobo sauce and stir through. If you are using cayenne pepper instead of adobo sauce, add it now. A ¼ -½ teaspoon is good.
Add the bay leaves, a cinnamon stick (skip if you added ground cinnamon) and the vegetable stock and stir. Increase the heat and bring the mixture up to a boil. Reduce the heat to low-medium and continue cooking at a simmer, stirring occasionally with the lid off, until the liquid has cooked down by half. This usually takes around 15 minutes.
Stir in the chocolate and take the chili off the heat. Allow it to sit for 5-minutes - it will continue to thicken while it cools and settles. Remove the cinnamon stick and the bay leaves to serve.