Butternut Squash & Black Bean Chili

• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
• 2 cups cubed butternut squash (1 inch)
• 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 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.
2. Add squash, yellow onions and garlic; cook and stir 7 min.
3. or until squash is slightly softened.
4. Add seasonings; cook and stir 30 sec.
5. Stir in tomatoes and beans; bring to boil.
6. Cover; simmer on medium-low heat 35 min.
7. or until squash is tender, stirring occasionally.
8. Stir in green onions and cilantro.
9. Top with cheese.

tomato vinaigrette, butternut squash, yellow onion, garlic, chili powder, ground cumin, tomatoes, black beans, green onions, fresh cilantro, four cheese

Taken from www.kraftrecipes.com/recipes/butternut-squash-black-bean-chili-144158.aspx (may not work)