Butternut Squash and Chickpea Chili

5
3
3
Smartpoints value per serving
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 a chile powder kick. It’s easy enough to prep in the morning so you come home to dinner, completely done.

Ingredients

canola oil

2 tsp

uncooked onion(s)

1 medium, chopped

garlic clove(s)

3 medium clove(s), minced

chili powder

1 Tbsp, ancho variety

ground cumin

2 tsp

canned tomato paste

3 Tbsp

fat free vegetable broth

1½ cup(s)

uncooked butternut squash

1¼ pound(s), cut into 1-inch chunks

sweet red pepper(s)

1 large, diced

uncooked celery

2 rib(s), medium, chopped

canned diced tomatoes

14½ oz, with Italian herbs

canned drained chickpeas

15½ oz, rinsed

table salt

½ tsp

meatless soy crumbles

12 oz

plain fat free Greek yogurt

12 Tbsp

fresh radish(es)

6 medium, thinly sliced

fresh lime(s)

1 item(s), cut into 6 wedges

Instructions

  1. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, 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 boil, scraping up browned bits from bottom of pan.
  2. Transfer onion mixture to 5- or 6-quart slow cooker. Add squash, bell pepper, celery, diced tomatoes, chickpeas, and salt, stirring to combine. With spoon, gently press vegetables to form even layer. Put soy crumbles in center of vegetable mixture leaving border. Cover and cook until squash is fork-tender, 4–5 hours on High or 8–10 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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