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Soups/stews

Veggie Chili

Veggie Chili recipe
photo by:kraft
Behold the vegetarian chili that actually packs a lot of veggie power—including butternut squash, carrots, peppers and tomatoes.
time
prep:
15 min
total:
1 hr
servings
total:
10 servings, about 1-3/4 cups each
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What You Need

1/4
cup  KRAFT Zesty Italian Dressing
2
medium  onions, chopped
10
 arbol chiles, stemmed, torn into pieces
1
medium  butternut squash, peeled, cubed (about 3 cups)
4
large  carrots (1 lb.), chopped
2
 red peppers, seeded and chopped
2
cans  (15.5 oz. each) red kidney beans, drained
2
cans  (14.5 oz. each) diced tomatoes, undrained
2
cans  (8 oz. each) tomato sauce
1
 cinnamon stick
5
cups  hot cooked rice
1
pkg.  (8 oz.) KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1/2
cup  chopped cilantro, divided

Make It

HEAT dressing in large stockpot on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Stir in chiles; cook 1 min.

ADD squash, carrots, red peppers, beans, tomatoes, tomato sauce and cinnamon stick; bring to boil. Simmer on medium-low 30 min. or until squash is tender.

DISCARD cinnamon stick. Serve chili over rice; top with cheese and cilantro.

Kraft Kitchens Tips

Serving Suggestion
Serve with RITZ Crackers with Whole Wheat.
Special Extra
Garnish each serving with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream.
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