1 cup cut-up peeled butternut squash (3/4 inch pieces)
1 onion, chopped
1/2 cup frozen corn
1/2 cup dried cranberries
1 fresh jalapeño pepper, seeded, finely chopped
1 clove garlic, minced
1 Tbsp. chili powder
2 cups loosely packed baby spinach leaves
1 cup KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
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Let's Make It
Place all ingredients, except spinach and cheese, in slow cooker. Cover with lid.
Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
Stir in spinach until wilted just before serving. Serve sprinkled with cheese.
How to Handle Fresh Chile Peppers
When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you've forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.
Add additional chicken broth, 1/4 cup at a time, for a saucier chili.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.