In a soup pot on the stove over medium heat, sauté the onion and green pepper in 3 tablespoons of water for about 5 to 6 minutes until the onions are translucent and the veggies are softened. Add additional water 1 tablespoon at a time, as needed, to prevent sticking.
Add the shredded carrots, cocoa powder, and all spices (chili powder, cumin, smoked paprika, oregano, allspice, salt, and liquid smoke) and mix well. Sauté another 1 to 2 minutes until the spices are fragrant.
Add the black beans, diced tomatoes, quinoa, and vegetable broth. Stir. Be sure the liquid is completely covering the quinoa. Add a bit more broth or water if needed. Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes or until quinoa is cooked and tender.
Add corn and mix well. Taste and adjust seasonings as necessary.
Serve with garnishes of your choice.