Press the tofu by wrapping it in a clean kitchen towel and placing something heavy on top for 15 minutes.

Using a box grater or food processor with a grating disc, shred the pressed tofu into a bowl.

Heat the olive oil in a large skillet over medium-high heat. After 90 seconds when the oil is hot, add the tofu, spreading it out as much as possible to maximize contact with the hot pan. Let it cook undisturbed for 3 to 4 minutes until the bottom develops a golden crust, then sauté, stirring and flipping frequently for an additional 4 minutes until lightly golden and slightly crisp all around.

While the tofu cooks, using the tines of a fork whisk together the tomato paste, chipotle peppers, tamari, mushroom powder, and water in a small bowl until smooth.

Pour the sauce into the sautéing tofu and continue to cook for 2 to 3 more minutes, stirring occasionally, until the liquid is mostly absorbed and the tofu is slightly caramelized. Remove from heat and set aside.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. After 60 seconds when the oil is hot, add the onion and red bell pepper. Cook, stirring occasionally, for 6 to 7 minutes until softened.

Add the garlic, chili powder, smoked paprika, cumin, coriander, and oregano directly to the pot. Stir constantly for 30 to 45 seconds, toasting the spices until fragrant.

Add the black beans, kidney beans, vegetable stock, diced tomatoes, tomato paste, lime juice, brown sugar, and cocoa powder. Bring the chili to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 15 minutes, stirring occasionally.

Stir in the tofu ground beef, and season with salt to taste.

Ladle into bowls and top with vegan sour cream, red onion, diced avocado, and cilantro.