Sauté Aromatics: In a large, heavy-based saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and translucent, about 10 minutes.
Incorporate Peppers: Stir in the roughly chopped roasted red peppers to the onion and garlic mixture. Continue to cook for an additional 5 minutes, allowing the flavors to meld.
Add Spice and Simmer: Introduce the chipotle paste, cocoa powder, smoked paprika, ground cumin, dried thyme, and ground cinnamon. Stir well to combine and cook until the spices become fragrant, about 2-3 minutes. Pour in the apple juice, fire-roasted tomatoes, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook uncovered for 30 minutes, stirring occasionally.
Finish with Beans: Add the rinsed kidney and black beans to the pot, mixing thoroughly. Continue to heat until the beans are warmed through.
Serve and Enjoy: Serve the chili hot, accompanied by sides of rice, avocado slices, lime wedges, shredded cheese, sour cream, and tortilla chips for garnishing.