Preheat broiler (I used my toaster oven). Cut bell peppers in half and remove seeds and membranes. Place peppers cut side down on foil lined baking tray. Broil 15 minutes or until skin is blackened. Place peppers in ziploc bag and seal; let sit for 15 minutes; peel and chop peppers into bite size pieces.

Heat large pot over medium heat. Add oil; add onion and garlic and cook 5 minutes until onion is softened; stir in cumin paprika, aleppo pepper and ancho chili pepper powder; cook for 2 minutes; add bell peppers, broth, squash, tomatoes, beans, oregano, cocoa powder and salt. Bring to a boil, then reduce heat to low and simmer on low, covered, for 30 minutes. Sprinkle with scallions before serving.