Vegetarian Butternut Squash Chili

• 1/4 cup Kraft Zesty Italian Dressing
• 1 butternut squash (2 lb./900 g), peeled, seeded and cut into 1-inch cubes
• 1 red pepper, chopped
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cans (19 fl oz/540 mL each) white beans, rinsed
• 3-1/2 cups vegetable broth
• 1 can (14 fl oz) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
• 1 Tbsp. ground cumin
• 1 Tbsp. chopped canned chipotle peppers in adobo sauce
• 8 small flour tortilla (6 inch), cut in half, then into 1/4-inch-wide strips
• 1 cup Cracker Barrel Shredded Old Cheddar Cheese

1. Heat dressing in large saucepan on medium-high heat.
2. Add squash, peppers and onions; cook 10 min., stirring frequently.
3. Stir in all remaining ingredients except tortilla strips and cheese; cover.
4. Simmer on medium-low heat 25 min.
5. or until squash is tender.
6. Meanwhile, spray tortilla strips lightly with cooking spray.
7. Cook in large skillet on high heat 7 min.
8. or until crisp, stirring constantly.
9. Cool.
10. Serve chili topped with cheese and tortilla strips.

italian dressing, butternut, red pepper, onion, vegetable broth, tomatoes, ground cumin, peppers, flour tortilla, cheddar cheese

Taken from www.kraftrecipes.com/recipes/vegetarian-butternut-squash-chili-167851.aspx (may not work)