Delicata Squash and Black Bean Chili

Servings: 10 cups

Ingredients
2 tablespoons olive oil
2 Delicata Squash, seeds removed and cut into half inch cubes
1 sweet potatoes peeled and cubed into approximately ½ inch cubes 
1 cup chopped red onion
1 cup sliced celery
1 tablespoon minced fresh garlic
1 tablespoon chili powder
½ teaspoon ground cumin
1 teaspoon dried oregano
1/2 tsp cinnamon
1/2 tsp cacoa powder
Pinch cayenne pepper
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
3 cups vegetable broth
1 28 ounce can diced tomatoes in juice
2 15 ounce cans black beans drained and rinsed
3 cups fresh washed spinach
2 tablespoons chopped fresh cilantro optional

Instructions

• Heat olive oil over medium high heat in a dutch oven or soup pot. Saute Onions  for 5 minutes. Add celery, squash and sweet potato cubes. Stir often and saute for another 5 minutes. 

• Add garlic, chili powder, cumin, oregano, cinnamon, cacoa, cayenne pepper and salt. Stir well to combine.

• Add vegetable broth, tomatoes with juices and black beans. Bring to a boil. Reduce heat to maintain a gentle simmer and cover.

• Simmer for 20 to 25 minutes, or until squash and sweet potatoes are tender. Stir in fresh whole spinach leaves or chop if desired. 

• Garnish with chopped fresh cilantro.