In a heavy bottomed large pot, heat the olive oil over medium heat.  Add the onion and cook, stirring for 3-4 minutes. Add the garlic and cook until the onion is transparent and garlic is fragrant.

Add the ground and cook until browned. Deglaze the pot with the red wine or stock, stir, then add in the chili powders, cumin, tomatoes, sugar and the 1 whole chipotle pepper.  Stir and turn the heat to low, cover and let simmer for 1 hour.

Season with salt and pepper to taste and add in the corn and black beans and cook until they are heated through.  Remove the chipotle pepper and discard.

Place into individual bowls and top with the diced avocado, a lime wedge, cilantro, grated cheddar and a dollop of sour cream or Greek yogurt.  Serve with tortilla chips if you wish!