Ingredients
3 tbsp. Extra virgin olive oil
1 1/2 c. chopped yellow onion (one large onion)
1 lb. butternut squash, peeled, cut into 3/4-inch chunks
2 tsp. minced fresh garlic (2 cloves)
1 (28-oz) can crushed tomatoes
4 c. low-sodium chicken broth, such as College Inn
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground paprika
2 tsp. ground cumin
1/8 tsp. ground allspice
1 1/2 tsp. harissa
2 tbsp. dark brown sugar
1 (15-oz) can chickpeas, drained and rinsed (I like Goya)
3 c. shredded cooked chicken breast, from a rotisserie chicken
Plain whole milk yogurt, for serving
Minced flat-leaf parsley, for serving
kosher salt and freshly ground black pepper
Preparation
Step 1Heat olive oil over medium heat in large heavy-bottomed pot or Dutch oven. Add onions and cook over medium heat for about 5 minutes, until translucent. Add butternut squash and garlic and cook for one more minute, until garlic is fragrant.Step 2Add tomatoes, chicken stock, cinnamon, paprika, cumin, allspice, harissa, brown sugar and 2 tsp. salt and bring to boil over medium heat. Reduce heat to low and simmer for 35 to 40 minutes, until squash is tender and broth has thickened considerably. Step 3Using a potato masher, bottom of a whisk or a wooden spoon, lightly mash about half of butternut squash. (Don’t worry about being exact here—the idea is just to thicken the broth while still leaving some whole chunks of squash.) Step 4Add chicken and chickpeas and simmer for 10 more minutes. Taste and add another ½ tsp. of harissa if desired.Step 5To serve: In small bowl, combine 1 cup yogurt with ¼ tsp. salt and ¼ tsp. freshly ground black pepper. Ladle chili into bowls and top with a spoonful of yogurt and a sprinkle of parsley. Serve hot.
