Butternut Squash & Black Bean Chili

Here’s a hearty, warming chili that also happens to be a HEALTHY LIVING recipe—made with butternut squash, tomatoes and chopped fresh cilantro.

Preparation time

  • Prep Time 25min.
  • Total Time 1hr. 0min.
  • Servings 6 servings, 1 cup each


  • 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
  • 2 cups cubed butternut squash (1-inch pieces)
  • 1 yellow onion, chopped
  • 4 large cloves garlic, minced
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 can (28 oz.) diced tomatoes, undrained
  • 1 can (15.5 oz.) black beans, rinsed
  • 4 green onions, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA


  1. Heat dressing in Dutch oven or large deep skillet on medium heat. Add squash, yellow onions and garlic, cook and stir 7 min. or until squash is slightly softened.
  2. Add seasonings, cook and stir 30 sec. Stir in tomatoes and beans, bring to boil. Cover, simmer on medium-low heat 35 min. or until squash is tender, stirring occasionally.
  3. Stir in green onions and cilantro. Top with cheese.

Source: kraftrecipes.com