Photo of Butternut squash and chickpea chili by WW

Butternut squash and chickpea chili

2 - 4
PersonalPoints™ per serving
Total Time
10 hr 25 min
Prep
25 min
Cook
10 hr
Serves
6
Difficulty
Easy
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.

Ingredients

Canola oil

2 tsp(s)

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

3 clove(s), medium, 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)

Uncooked butternut squash

1¼ pound(s), cut into 1-inch chunks

Sweet red pepper(s)

1 large, diced

Uncooked celery

2 stalk(s), medium, chopped

Canned diced tomatoes

14½ cup(s), 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)

Oriental radish(es)

6 medium, thinly sliced

Fresh lime(s)

1 item(s), cut into 6 wedges

Instructions

  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, radishes, and oregano leaves, if using; serve with lime wedges.
  4. Per serving: 11/2 cups chili and 2 tbsp yogurt