Spaghetti Squash, Sweet Potato & Black Bean Chili + A Giveaway

  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 1x
  • Category: Soup, Entree, Gluten Free, Vegan


  • 1 medium spaghetti squash
  • 2 teaspoons olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 3 cups peeled and diced sweet potato (1 medium sweet potato)
  • 1 (15 ounce) can diced tomatoes, slightly drained
  • 3 (15 ounce) cans black beans, rinsed and drained
  • 1 (6 ounce) can tomato paste
  • 1 1/2 teaspoons salt*
  • 3 1/2 teaspoons chili powder
  • 1/2 teaspoon hot chili powder (optional)
  • 2 1/4 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon brown sugar
  • 1/4 teaspoon black pepper
  • 2 cups vegetable broth, or more depending on how thick you like your chili
  • Optional toppings: sliced jalapeno, sliced radish, corn chips, cilantro, cashew sour cream, plain Greek yougurt


  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.
  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.
  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.


*You may need to add more salt depending on how salty your broth is.