Veggie Chili

• 1/4 cup Kraft Zesty Italian Dressing
• 2 onions, chopped
• 10 arbol chiles, stemmed, torn into small pieces
• 1 butternut squash (1-1/2 lb./675 g), peeled, cubed (about 3 cups)
• 4 large carrots (1 lb./450 g), chopped
• 2 red peppers, seeded, chopped
• 2 cans (19 fl oz/540 mL each) kidney beans, drained
• 2 cans (19 fl oz/540 mL) each) diced tomatoes, undrained
• 2 cups tomato sauce
• 1 cinnamon stick
• 6 cups hot cooked long-grain white rice
• 2 cups Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese
• 1/2 cup chopped fresh cilantro, divided

1. Heat dressing in stockpot on medium-high heat.
2. Add onions; cook 5 to 7 min.
3. or until crisp-tender, stirring frequently.
4. Stir in chiles; cook 1 min.
5. Add squash, carrots, red peppers, beans, tomatoes and tomato sauce; mix well.
6. Add cinnamon stick; bring to boil.
7. Simmer on medium-low heat 30 min.
8. or until squash is tender, stirring occasionally.
9. Discard cinnamon stick.
10. Serve chili over rice; top with cheese and cilantro.

italian dressing, onions, arbol chiles, butternut, carrots, red peppers, tomato sauce, cinnamon, hot cooked, cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/veggie-chili-175566.aspx (may not work)