Slice the chili lengthwise; remove stem and seeds. To toast the chili, heat a small dry skillet over medium heat. Add the chili, pressing down with tongs for 1 minutes, turn over, and toast for 30 seconds on the other side.
When cool, slice into 4 pieces. Pulse in a spice grinder until finely ground. Place in a small bowl with the cumin, oregano, cinnamon, and salt.
In a large saucepan, heat the olive oil over medium heat. Sauté the garlic for 1 minute. Add the onion and cook for 5 minutes or until softened. Add the mushrooms, corn, celery, spinach, and ½ cup (120 mL) water or stock. Cook covered and stir occassionally for 5 minutes.
Mix in the chili spice mixture. Stir in the chocolate and tomatoes. Reduce heat and simmer, covered, for 10 minutes.
Stir in the beans. Simmer for 5 more minutes or until the beans are hot.
Garnish each bowl with 2 tbsp (30 mL) cashews.