Butternut Squash Chili Recipe

• 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