Lowfat Crockpot Tofu Chli with Butternut Squash from Dinners in a Flash

Dinners in a Flash Members - Login and Choose this recipe and it will be added to your grocery list.

Lowfat Crockpot Tofu Chli with Butternut Squash
Another flavorful vegetarian chili!

Serves 4

Ingredients

Qty	Unit	Ingredient

2 1/2	C	Butternut Squash, peeled and diced
1	pkg	Mushrooms - fresh white 10 oz, sliced
1		Onion - large, chopped
1	C	Pepper - red bell, seeded and diced
2		Celery Stalks, chopped
1	Can	Tomatoes - 14.5 oz diced with Italian herbs
1	C	Chickpeas - 15 oz, rinsed and drained
3	Tb	Cayenne pepper sauce - mild
3	Tb	Toamot paste
3	Tb	Chili powder
2	Tb	Honey
2	Tsp	Cumin
2	pkg	Tofu - 6 oz. barbeque flavor, drained and cut into 3/4 inch cubes
2	Tb	Cornmeal
3	Tb	Cheddar cheese - shredded reduced fat, for garnish

Instructions

In a 6 quart slow cooker, add squash, mushrooms, onion ,bell pepper, celery, tomatoes, chickpeas, pepper sauce, tomato paste, chili powder, honey, and cumin; mix well. Press the vegetables down into an even layer with the back of a spoon. Place tofu in a strip on top of the vegetables, making sure that no pieces touch the side of the slow cooker. Cover, cooking until the vegetables are tender 8 to 10 hours on low or 4 to 5 hours on high. About 20 minutes before the cooking time is up, slowly stir the cornmeal into the slow cooker until blended. Cover, cooking until it thickens, on high about 15 minutes. Garnish with cheese and serve.

Nutritional information per serving (2 cups chili with about 2 teaspoons cheese): 329 Cal, 7 g Fat, 1 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 1,129 mg Sod, 56 g Carb, 12 g Fib, 18 g Prot, 323 mg Calc. Light points: 6