Step 1

Cut the spaghetti squash in half, lengthwise, and scoop out the seeds. Take a metal spoon and scrape the spaghetti squash meat out. It will come out in pieces and you should get about 3 cups. Set aside.

Step 2

Heat a large pot or dutch oven over medium heat and add the olive oil, onion and a pinch of salt. Cook the onions for 2 minutes and then add the garlic and cook for another minute. Next add the spaghetti squash and sweet potatoes and cook for 5 minutes, stirring occasionally.

Step 3

Add the remaining ingredients, except for the broth, to the pot and stir until everything is combined. Then add the broth, bring to a boil, reduce to a simmer and simmer chili until sweet potatoes are fork tender, 40 – 50 minutes. Chili can be simmered longer if you like. Chili will stay good in the refrigerator for about 5 days.