Veggie Chili Recipe

Behold a Veggie Chili Recipe that packs a lot of veggie power—including squash, carrots, peppers and tomatoes. Enjoy our Veggie Chili Recipe tonight!

Preparation time

  • Prep Time 15min.
  • Total Time 1hr. 0min.
  • Servings 10 servings, about 1-3/4 cups each

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Discard cinnamon stick. Serve chili over rice, top with cheese and cilantro.

Source: kraftrecipes.com

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