Recipe and Photo by Lidey Heuck, published on Delish.com. Adapted for Intervale Food Hub members.
- 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. chicken broth
- 2 tbsp. dark brown sugar
- 1 (15-oz) can chickpeas, drained and rinsed
- 3 c. shredded cooked chicken breast
- kosher salt and freshly ground black pepper
- Optional:Plain whole milk yogurt, for serving
Spices: (Use all, or just the ones you have on hand at home)
- 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
- Heat 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.
- Add tomatoes, chicken stock, spices, 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.
- Using 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.)
- Add chicken and chickpeas and simmer for 10 more minutes. Taste and add another ½ tsp. of harissa if desired.
- To 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.