Black bean and winter squash chili

2 tablespoons vegetable oil;
1 medium onion, chopped (about 11⁄4 cups);
4 large garlic cloves, chopped;
2 teaspoons dried Mexican oregano;
2 teaspoons ground ancho chile;
2 teaspoons smoked paprika (pimentón);
4 teaspoons ground cumin;
1⁄2 teaspoon ground cloves;
1⁄2 teaspoon ground coriander;
1 teaspoon ground cinnamon;
1 tablespoon brown sugar;
1 tablespoon cocoa powder;
1 to 2 cups vegetable stock or vegetable juice;
1 (28-ounce) can whole fire-roasted tomatoes;
2 cups home-cooked or canned black beans, drained and rinsed;
3 cups peeled and seeded winter squash, cut into 3/4-inch cubes;
1⁄4 cup peanut butter;
1 teaspoon kosher salt, or to taste;
11⁄2 teaspoons hot sauce, or to taste;
1 cup coarsely chopped cilantro or flat-leaf parsley leaves;
Pepitas (roasted and salted pumpkin seeds), sour cream, and lime wedges, for serving.

Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook, stirring often, until softened, about 8 minutes.
tir in the garlic, oregano, chile, smoked paprika, cumin, cloves, coriander, cinnamon, brown sugar, and cocoa. Cook, stirring constantly, for 1 minute. Reduce the heat if the spices begin to scorch. Stir in 1 cup of the stock, then add the tomatoes, beans, squash, and peanut butter. Break up the tomatoes with the side of the spoon.
Bring the soup to a boil, reduce the heat, and simmer, stirring occasionally, until the squash is tender and the flavors blend, about 20 minutes. If the chili gets too thick, stir in more stock as needed.
Season with the salt and hot sauce. For the best flavor, cool, cover, and refrigerate overnight. Just before serving, stir in the cilantro and check the seasoning. Serve hot, topped with pepitas, sour cream, and a squeeze of lime.