Southern Style Squash Chili - Mill City Farmers Market

Ingredients

• 2 cups dried black-eyed peas cooked in 5 cups water
• 1/4 cup olive oil
• 1 large onion, diced
• 2 yams or 1 medium butternut squash, peeled and cut into 1 inch cubes
• 8 cups water or stock
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1/4 cup fresh or 2 tablespoons dry thyme
• 4 cloves garlic, minced
• 2 teaspoons salt
• 4 large tomatoes, diced
• 2 cups fresh or frozen corn kernels
• 4 cups spinach or other seasonal greens, chopped
• 1/4 cup fresh or 2 tablespoons dried cilantro, chopped
• 1/4 cup tomato paste
• 1/4 cup maple syrup