Turn oven on to 400F and place rack in middle.
Place poblano peppers on sheet pan and rub 1 Tbsp of olive oil onto peppers with hands. Roast in oven for 30 minutes.
Remove peppers from oven after 30 minutes and let cool.
While peppers are cooling cube 8 cups of butternut squash into bite size pieces no larger than 1" cubes. Chop the 2 onions.
Peel the skin off the cooled poblanos with gloves and discard the seeds, stems and core of the peppers. Chop the peppers into bite size pieces.
In large pot saute the onion for 5 minutes in 2-3 Tablespoons of olive on medium heat.
Next add the butternut squash and chopped peppers and mix it all around.
Add the cumin, oregano, garlic powder, salt, chili powder, cinnamon sticks, vegetable stock, diced tomatoes, and tomato paste and stir it all together. Cover and set heat on medium-low
After 30 minutes of simmering remove lid and add the drained black beans to the pot. Stir together and cook uncovered for 3-5 minutes. If the chili is too thick , thin with 1/2 cup of vegetable stock or water. If too thin cook uncovered over medium heat for 5-10 minutes to thicken.
The chili is finished. Serve with cilantro, avocado, limes and sour cream. Enjoy!