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  • Butternut Squash Chili

    1 vote
    Butternut Squash Chili
    Servings: 10
    by Kyra Martin
    119 recipes
    >
    The original recipe called this a Moroccan Butternut Squash Stew, and I'm sure was absolutely delicious they way they made it. I left out a few ingredients however and thought it was more of a chili. Either way, it was absolutely delicious!!!

    Ingredients

    • olive oil
    • salt
    • pepper
    • 2 small onions, diced
    • 3 T garlic, minced
    • 2 T cumin
    • 4 tsp chili powder
    • 1 5" cinnamon stick
    • 2-3 lbs butternut squash, seeded, skinned and cut into 1 inch cubes
    • 4 cups chicken stock
    • 2-15 oz cans of chickpeas, drained and rinsed
    • 2-14 oz cans of diced tomatoes in juice, not drained
    • 2 T lemon juice
    • the zest of 1 lemon
    • 1 1/2 c plain yogurt, greek style
    • 2 tsp lemon juice
    • toasted slivered almonds
    • fresh cilantro, chopped

    Directions

    1. In a large pot, heat a few tablespoons of olive oil. Add the onion, garlic and cinnamon stick. Cook until the onions are translucent.
    2. Add the cumin, chili powder, salt and pepper and continue to cook until everything becomes very fragrant.
    3. Add the squash and a little more salt and pepper. Stir well and cook for about 3 minutes.
    4. Add the chicken stock, chickpeas, tomatoes in juice, first measure of lemon juice and lemon zest. Stir well.
    5. Continue to simmer until the squash is tender.
    6. In a small bowl mix together the second measure of lemon juice and the yogurt.
    7. Serve the stew with a dollop of the yogurt and top with toasted almonds and cilantro.

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