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.
Serve with round buttery crackers with whole wheat.
Garnish each serving with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream.
The carrots in this low calorie, low fat chili are an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings, about 1-3/4 cups each.
* 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.