Step 1

Heat the oil in a medium sized dutch oven or soup pot over medium to medium-high heat. Add the onion and saute until starting to brown, about 5 minutes. Add the garlic and saute until frangrant, about 1 minute. Add all the peppers and saute until fragrant, about another minute. Add the next 4 ingredients, through cocoa and saute until fragrant, about 1 minute.

Step 2

Stir in the brown sugar and tomato paste until combined. Add the crushed tomatoes, all the beans, the cranberries, and the water. Season with salt and pepper and bring to a boil. Reduce heat to simmer and simmer uncovered for 20-30 minutes, or until cranberries have burst.

Step 3

Remove from heat and let cool for a couple of minutes. The chili will thicken a bit. Serve with fresh cilantro and sliced radish. Enjoy!