Tofu, Squash and Chickpea Stew
For a lighter twist on the comforting classic, we swapped out the beef for protein-packed tofu.
Serving Size:
8
Active Time:
8½ hrs.
Total Time:
15 min.
Ingredients
- 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
Instructions
- 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.
- 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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