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Dinner Recipes

Tofu, Squash and Chickpea Stew

For a lighter twist on the comforting classic, we swapped out the beef for protein-packed tofu.

Serving Size:


Active Time:

8½ hrs.

Total Time:

15 min.


  • 1 lb. peeled butternut squash chunks (1¼” pieces)
  • 1 small red pepper, diced
  • 1 onion, diced
  • 1 (19 oz.) can chickpeas, rinsed, drained
  • 2 lbs. beef stew meat, excess fat trimmed, cut into 1¼’ pieces
  • 1 Tbs. chili powder
  • 1 (10 oz.) can mild enchilada sauce
  • 4 cups baby spinach


  1. Coat bottom of 6-qt. slow cooker with cooking spray; add squash, red pepper and onion, then chickpeas, chili powder and ¾ tsp. salt. Pour enchilada sauce on top.
  2. Cover; cook on low 8 hrs. Stir in spinach and tofu. Cover; let stand until spinach is wilted and tofu is tender, 2–3 min.

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