Thoroughly wash the beans and place them in the slow cooker insert.

Add water to the slow cooker insert.

Grind allspice, cinnamon, oregano, cumin, aniseed, and coriander seeds together.

Add the ground spice mixture to the beans and water.

Cover and cook on low for 6 hours, or until the beans are tender.

Add the diced onion, minced garlic, crushed tomatoes, cocoa powder, and chili powder to the beans.

Continue cooking for 2 hours.

Add the diced red and green bell pepper and corn kernels to the beans.

Cook for approximately 30 minutes, until the peppers and corn are heated through but still crisp.

Ladle the chili into bowls.

Top each bowl with a dollop of sour cream or yogurt.

Garnish with thinly sliced green onions and chopped fresh cilantro leaves.