Warm olive oil in a soup pot over medium heat. Add the chopped onions and saute for about 5 minutes while chopping the squash. Peel the squash and chop into small pieces. If it is difficult to peel (such as acorn squash), roast the squash for about 30-45 minutes at 350 and then scoop the soft pieces into the chili instead.
If chopping the squash, add the small pieces to the onions. Saute until lightly golden. Peel the sweet potato and dice. Add to the pot and saute. Periodically add a splash of broth if it starts to stick to the pan. Sprinkle in the spices.
Chop the remaining vegetables, slice the summer squash or delicata squash, chop the bell peppers, tomatoes and any other you plan to use, such as celery, eggplant, carrots, mushrooms or more.
Add all of the vegetables to the pot. As well as the beans and broth. Bring up to a simmer.
Reduce the heat to medium low heat and simmer until the broth is mostly absorbed and the vegetables are tender. Add more liquid if it appears dry and the vegetables are not yet cooked through.
Taste. Add more spices, salt and pepper as needed.
Serve with a dollop of plain yogurt and a sprinkle of roasted pumpkin seeds.
