Photo of Butternut Squash and Chickpea Chili by WW

Butternut Squash and Chickpea Chili

Points® value
Total Time
4 hr 35 min
25 min
4 hr 10 min
You won’t miss the meat in this vegetarian chili, thanks to high-protein soy crumbles and chickpeas, plus chunks of butternut squash and an ancho chile kick. It’s easy enough to prep in the morning so you can come home to an already-done dinner.


Canola oil

2 tsp(s)


1 medium, chopped


3 clove(s), large, minced

Ancho chili powder

1 tbsp(s)

Ground cumin

2 tsp(s)

Canned tomato paste

3 tbsp(s)

Vegetable broth

1½ cup(s), (or water)

Butternut squash

1¼ pound(s), cut into 1-inch chunks

Red bell pepper

1 large, diced


2 stalk(s), medium, chopped

Canned diced tomatoes

14½ oz, with Italian herbs

Canned drained chickpeas

15½ oz

Table salt

½ tsp(s)

Meatless soy crumbles

12 oz

Plain fat free Greek yogurt

12 tbsp(s)


6 medium, thinly sliced


1 wedge(s), cut into 6 wedges


  1. In a large skillet over medium-high heat, warm oil. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, ancho chile powder, and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring, 30 seconds. Add broth and bring to a boil, scraping up browned bits from bottom of pan.
  2. Transfer onion mixture to a 5- or 6-qt slow cooker. Add squash, bell pepper, celery, diced tomatoes, chickpeas, and salt, stirring to combine. With a spoon, gently press vegetables to form even layer. Put soy crumbles in center of vegetable mixture, leaving a border. Cover and cook until squash is fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  3. Spoon chili evenly into 6 bowls. Top with yogurt, and radishes. Serve with lime wedges.
  4. Per serving: 1 1/2 cups chili and 2 tablespoons yogurt