Enjoy this hearty, warming Butternut Squash & Black Bean Chili. This Healthy Living Butternut Squash & Black Bean Chili features tomatoes and cilantro.
What You Need
Original recipe yields 6 servings
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
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Let's Make It
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.
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.
Stir in green onions and cilantro. Top with cheese.
To save time, buy already peeled and seeded cut butternut squash.
Prepare using no-salt-added diced tomatoes, no-salt-added black beans and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Chili can be prepared ahead of time. Cool, then refrigerate up to 24 hours. Or, freeze in airtight container up to 2 months. Reheat before serving, then top with green onions, cilantro and cheese.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup 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.