Chorizo, Black Bean and Winter Squash Chili

• 1 Tbsp extra virgin olive oil
• 1/2 lb spicy Mexican chorizo sausage (uncooked type), casing removed
• 1 red onion, chopped
• 1 cup winter squash, like kabocha, pumpkin, acorn, delicata or butternut, or sweet potato, peeled, cut into ½" - 1" cubes
• 2 cloves garlic, minced
• 2 Tbsp chili powder
• 2 tsp smoked paprika
• 1 Tbsp tomato paste
• One 14.5 ounce can diced tomatoes
• 2 cups low sodium chicken stock, divided*
• Two 15 oz can black beans, rinsed and drained, divided
• 3 Tbsp pure maple syrup
• Salt and pepper, to taste
• Chopped green onions, for garnish, casings removed 

1. Heat oil over medium heat in large saute pan or Dutch oven. Add chorizo to pan and break up into pieces with wooden spoon. Add red onion and saute for 5 minutes or until chorizo is cooked through and onion is softened. Add squash and saute one minute, add garlic and spices and saute for 30 seconds more. Add tomato paste, diced tomatoes, and 1¾ cups of the chicken stock, and stir to combine. Bring mixture to a boil, reduce heat and simmer.

2. Once simmering, mash 1/2 can of black beans with remaining 1/4 cup of chicken stock and add to pot (this will thicken broth slightly). Add remaining beans and maple syrup, and stir until incorporated. Simmer about 10-15 minutes or until squash is tender. Season with salt and pepper, to taste. Serve garnished with chopped green onion and enjoy!