Chili with Chocolate and Peanut Butter

2 Tbsp water
1 medium onion, diced
1 tsp sea salt
3 canned chiles in adobo sauce finely chopped
1 Tbsp unsweetened cocoa powder
2 tsp smoked paprika
1-2 tsp ancho chili powder
1 tsp oregano
1 tsp cumin
½ tsp cinnamon
¼ tsp allspice
8 oz portabello mushrooms, chopped
½ cup dry red lentils
1 15 oz can fire roasted diced tomatoes
1 cup stout beer
1 cup vegetable broth
2 15 oz cans pinto beans, drained and rinsed
4 ounces good dark chocolate chopped
2 Tbsp peanut butter

Cook onion and salt in water about 5 minutes.  Add water as needed to prevent sticking

Add chiles, cocoa powder and spices.  Cook stirring frequently1-2 minutes

Add mushrooms and lentils, stir, then add tomatoes, beer and stock and bring to a boil.  Reduce to a simmer and cook 10 minutes.  Reduce to low and stir in beans, chocolate and peanut butter. Heat through until chocolate melts. 

Serve with avocado, tortilla chips, and whatever other toppings you desire.