Heat large heavy bottomed pot over med high with a long squeeze of olive oil followed by onion, poblano, and a pinch of salt. Stir and saute until softened and onions are becoming translucent (2-3min).

Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.

Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning).

Add lentils, stir, and bring to a boil. Reduce heat to medium low, cover, and simmer for 15-20min, stirring occasionally, until lentils are cooked through.

Add beans and corn, stir. Add a bit more veggie stock if needed to thin the chili. Cover (lid cracked) and bring to a simmer for 10 min.

Off heat, add soy sauce, brown sugar, vinegar, hot sauce, and pinch of salt to taste. Stir, taste, and adjust for seasoning (i typically add a little more salt).