Butternut Squash and Chickpea Chili
2
Points®
Total time: 4 hr 35 min • Prep: 25 min • Cook: 4 hr 10 min • 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)
Onion
1 medium, chopped
Garlic
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
Celery
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)
Radishes
6 medium, thinly sliced
Lime
1 wedge(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, and radishes. Serve with lime wedges.
4
Per serving: 1 1/2 cups chili and 2 tablespoons yogurt
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