Lideys Chicken Chili with Butternut Squash and Moroccan Spices

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

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