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 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
1 medium, chopped
Garlic
3 clove(s), minced
Chili powder
1 Tbsp, ancho variety
Ground cumin
2 tsp
Tomato paste
3 Tbsp
Vegetable broth
1½ cup(s)
Uncooked butternut squash
1¼ pound(s), cut into 1-inch chunks
Red bell pepper
1 large, diced
Celery
2 rib(s), medium, chopped
Canned diced tomatoes
14½ oz, with Italian herbs
Canned chickpeas (low sodium)
15½ oz, rinsed
Table salt
½ tsp
Meatless soy crumbles
12 oz
Plain fat free Greek yogurt
12 Tbsp
Radishes
6 medium, thinly sliced
Lime
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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