Directions:

In a large skillet, heat oil over medium heat. Add onions, green peppers and garlic. Saute, stirring until vegetables begin to soften, about 2 minutes. Stir in cocoa and cook until the vegetables are very soft. Stir in tomatoes, chili mix beans, cumin, oregano and allspice.

Bring the chili to a boil and reduce heat to a simmer. Cook on low heat, cover and simmer for 20 minutes.

Meanwhile, cook brown rice according to package directions. Serve chili over a bed of brown rice.