1. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the ground pork and cook until browned.
2. Add chopped onion, garlic, and bell peppers. Sauté until vegetables are softened.
3. Stir in cumin, chili powder, cinnamon, smoked paprika, and dried oregano. Cook for an additional 1-2 minutes.
4. Add tomato paste, diced tomatoes, kidney beans, broth, and cocoa powder.
5. Bring to a simmer, then cover and let it simmer for at least 30 minutes.
6. Stir in almond butter (or peanut butter) to add richness and depth to the sauce. Adjust the seasoning with salt and pepper.
7. While chili is simmering cut bell peppers in half and remove seeds and membranes
8. Preheat oven to 375 degrees F (190 degrees C)
9. Fill each pepper 3/4 with the chili
10. Top with cheese
11. Place the stuffed peppers in a baking dish and bake for approximately 25-30 minutes until peppers are tender
12. Once done baking remove from oven and let cool before serving

Tips and Tricks: Letting the chili simmer longer allows the flavours to meld. Making this ahead of time and freezing will cut down the prep time of the stuffed peppers by 20 minutes. Keep watch to make sure it doesn’t dry out and add vegetable stock if necessary.