Wash and peel the vegetables, cut them to 1/2" size. Fry the onion first in 1 TBSP oil with 1/2 tsp salt and let it soften. Add the celery, lower the heat and keep cooking to soften the celery. Add the peppers, jalapeño, and carrots, keep stirring making sure the onion doesn't stick to the bottom of the of the pot. Add the potatoes and keep stirring. Once the potato is soft add the parsley, garlic and ginger and stir. Add the crushed tomato and stir. Add the paprika, cayenne pepper, and cumin, cook for 5 minutes. Add the can of beans, oat meal, and cocoa powder. Stir well, add a cup of water and bring to boil. Cover and simmer for 5 hours, stir every 1/2 hour to avoid it from sticking to the bottom. You may opt to use a slow cooker or place the pot in the oven on low for 6 hours. Sprinkle with parsley or croûtons and serve warm.