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1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
2 cups cubed butternut squash (1 inch)
1 yellow onion, chopped
4 large cloves garlic, minced
1 Tbsp. chili powder
2 tsp. ground cumin
1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
1 can (19 fl oz/540 mL) no-salt-added black beans, rinsed
4 green onions, chopped
1/4 cup chopped fresh cilantro
1/2 cup Cracker Barrel Shredded Light Tex Mex Cheese
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How do I 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.
Kraft Kitchen Tips!
To save time, buy already peeled and seeded cut butternut squash.
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.
Prepare using Cracker Barrel Shredded Light Mozza-Cheddar Cheese.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 1.5 g
Cholesterol 5 mg
Sodium 330 mg
Total carbohydrate 50 g
Dietary fibre 14 g
Sugars 12 g
Protein 15 g
4 servings, 1-1/2 cups (375 mL) 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.