1. 1. Heat the olive oil in a large pot over medium heat. Add the diced red onion and sauté until translucent, about 5 minutes. Then, add the minced garlic, chili powder, cumin, and sugar, and cook for an additional 1-2 minutes until fragrant.

2. 2. Stir in the diced tomatoes and chipotles in adobo. Cook for 2-3 minutes, allowing the flavors to meld.

3. 3. Add the black beans, split red lentils, tomato sauce, and vegetable broth. Stir to combine everything thoroughly.

4. 4. Bring the chili to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, stirring occasionally. Add more vegetable broth as needed to reach your desired consistency.

5. 5. Stir in the fresh lime juice, and season with kosher salt and fresh cracked pepper to taste. Adjust the seasoning as needed.

6. 6. Ladle the vegan chili into bowls and garnish with Fritos, vegan sour cream, fresh chopped cilantro, and sliced jalapeños. Enjoy this hearty, comforting dish!