Veggie Chili

Behold the vegetarian chili that actually packs a lot of veggie power—including butternut squash, carrots, peppers and tomatoes.


Total Time:

30 mins / Total: 1 hour

Servings:

10 servings, 2 cups (500 mL) each

Ingredients

1/4 cupKraft Zesty Italian Dressing
2onions, chopped
10arbol chiles, stemmed, torn into small pieces
1butternut squash (1-1/2 lb./675 g), peeled, cubed (about 3 cups)
4 largecarrots (1 lb./450 g), chopped
2red peppers, seeded, chopped
2 cans(19 fl oz/540 mL each) kidney beans, drained
2 cans(19 fl oz/540 mL) each) diced tomatoes, undrained
2 cupstomato sauce
1cinnamon stick
6 cupshot cooked long-grain white rice
2 cupsCracker Barrel Finely Shredded 3 Cheese Mexicana Cheese
1/2 cupchopped fresh cilantro, divided

Preparation

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