Coat a large sauce pan with your oil of choice over medium heat.
Add onions, chili powder, a pinch of salt and fresh ground pepper. Cook until onions are soft and take on a clear look, 5-7 minutes.
Add garlic cook stirring 30 seconds.
Add all the dried herbs (rub in hands to release essential oils), bell peppers and carrots.
Sauté vegetable and herbs for a few minutes until carrots begin to soften.
Add the corn and vegetable stock.
Mix in tomato sauce, tomatoes, chipotle pepper, cilantro and honey or molasses.
Stir and cook for an additional 5 minutes.
Serve warm with an extra sprinkling of cilantro, avocado, cheese and a dollop of sour cream if desired.