fiery squash chili

Ingredients

• 1 cup chopped onion
• 1 can 28-oz (796 ml) can diced tomatoes
• 1 can 398 ml (14 oz) can tomato sauce
• 1 tablespoon chili powder (less if you don't like heat)
• 1 teaspoon each of cinnamon and dried oregano leaves
• 1/2 teaspoon each of cayenne and allspice
• 3 cloves garlic, minced
• 4 cups coarsely chopped squash or cubed sweet potato
• 2 - yellow or green peppers, chopped
• 1 can 19 oz can black beans, rinsed and drained
• 1 cup frozen corn or peas
• 1 cup chopped fresh cilantro or parsley or spinach
• - low fat sour cream (optional)