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Sautée red onion, garlic, celery, red bell pepper, tomato paste, tomatoes, chili powder, cumin, paprika, cocoa powder, onion powder, mild green chiles, cinnamon, dried thyme, bay leaves, and salt in oil a saucepan over medium heat
Add pre-cooked kidney beans (3-4 cups cooked (2-3 cans)), lentils, and 2 cups water.
Partially cover and cook for 35 to 40 minutes, until the lentils are cooked and the stew thickens. Add more water as needed. Mash some of the beans and lentils to thicken the stew, then continue cooking for another 15 minutes or so. The longer it cooks, the more flavorful it becomes. Adjust spices as needed and serve.
Serve in bowls topped with onion, jalapeños, sour cream or vegan cheese, tortilla strips, or any toppings you like. Serve with toasted sourdough, garlic bread, rice, or tortilla chips.