In a large pot over medium heat. Drizzle olive oil and add onions and sauté until translucent and soft. Add diced sweet potato, garlic, mushrooms, bell pepper and stir in paprika, cayenne, oregano, cinnamon, cocoa powder, cumin, garlic powder and salt and pepper. Cook for 5 minutes.
Add 3 cups vegetable broth and tomato paste-bring mixture. Bring to a low boil on medium high heat, then lower heat to medium-low and simmer.
Add quinoa, beans, corn and cover and cook for 30 minutes more and until the sweet potatoes are fork tender and the chili is thick. Once chili is done cooking, stir in additional cup of vegetable broth. Taste and add more seasonings as needed.
Garnish as desired. Serve hot (but not too hot) and enjoy!
The quinoa will soak up the liquid. I would recommend adding more vegetable broth or water to thin out the chili.