in a large heavy bottomed pot, heat enough oil to just barely cover the bottom of the pan over medium heat. Add the onions and cook for 2-3 minutes stirring often. Add the garlic and cook stirring often until fragrant and onions start to brown just a little. Meanwhile preheat your crockpot over high.
Add the cumin, corander, chili powder and cayenne to the onions and garlic. Remove from heat and stir together combining well. The spices should toast just a little but not burn and should get fragrant.
Add the tomato puree to the onions and spices and return to the heat. Stir all together, season with a pinch of kosher salt and cook until the sauce begins to bubble and reduce just a bit.
Add the beans to the crockpot and pour the onion, spice and tomato sauce over the beans. Stir to combine.
Add the cocoa powder, butternut squash the jalapeno and the charred anaheim chili to the pot and stir together. Let cook for 2-3 hours on high heat (or 4-5 hours on low heat) until everything has really melded together.
When the chili is done cooking add in the fresh corn, bell peppers and season with more salt if necessary. Stir together so that the corn and peppers cook briefly but don't get mushy. Garnish with green onions, avocado, sour cream, etc... to your liking and serve.