In a large saucepan over medium heat, heat the oil. Cook the onion for 6 minutes, or until softened. Add the mushrooms, bell pepper, eggplant, and garlic and cook for 3 minutes. Add the chipotle pepper, coriander, cumin, and salt and cook, stirring, for 30 seconds. Add the broth, tomatoes, beans, coca, and oregano and stir to combine. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
Divide the chili among 8 soup bowls and top with the avocado and cilantro. (If you have leftovers, save for another lunch or dinner)