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In a large stockpot, heat oil over medium heat until shimmering. Add onion, garlic, and a pinch of salt. Cook for 2-3 min. until soft and translucent. Stir in spices and chipotle in adobo. Cook for an additional 2 min. to toast the spices.
Pour in canned tomatoes, pinto beans, and water (fill up the empty can from the tomatoes). Bring to a simmer, cover, and cook for 30 minutes. Taste and season with salt and pepper as needed.
Before serving, cut lime in half and grill face side down over an open flame on a gas stove until charred (alternatively, on a grill or hot skillet). Add juice from the lime to the chili.
Divide chili among serving bowls. Top with fresh cilantro and cracked black pepper.