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Put the oil in a large, deep pot over medium heat. Add the onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until all their liquid has evaporated, 5 to 7 minutes.
Add the chipotles, garlic, chili powder, cumin, coriander, and oregano, and cook, stirring, until they’re fragrant, about 2 minutes. Crumble the tempeh into the pot and stir to coat it with the spices, then add the beans, tomatoes, stout, and enough reserved bean cooking liquid or water to make the mixture stewlike but not watery.
Cover, raise the heat to medium-high, and bring to a boil. Reduce the heat so the mixture simmers steadily, and cook, stirring occasionally, until the tempeh and tomatoes have broken down, about 45 minutes. Add the chocolate and stir until it melts, then stir in the cilantro. Taste and adjust the seasoning. Garnish with more cilantro—along with tortilla chips, cheddar, sour cream, and lime wedges, if you like—and serve. (Store leftover chili in an airtight container in the refrigerator for up to a week.)