Heat half the dressing in large deep skillet on medium heat. Add onions, carrots and garlic; cook and stir 5 min. or until crisp-tender. Remove from skillet; set aside.
Heat remaining dressing in same skillet. Add chicken and peppers; cook 7 to 8 min. or until lightly browned, stirring occasionally. Add chili powder and cumin; cook and stir 1 min.
Return onion mixture to skillet along with the beans and salsa; mix well. Bring just to boil; simmer, partially covered, on medium-low heat 20 min., stirring occasionally. Cool completely.
Ladle chili into desired-size portions in freezerproof storage containers. Freeze up to 2 months. When ready to serve, thaw in refrigerator overnight, then reheat. Serve topped with sour cream and cilantro.
Kraft Kitchen Tips!
Serve topped with 1/2 cup Cracker Barrel Shredded Tex Mex Cheese in addition to the sour cream and cilantro.
Serve with a crisp tossed salad and handful of tortilla chips.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3 g
Cholesterol 85 mg
Sodium 430 mg
Carbohydrate 19 g
Fibre 6 g
Sugars 4 g
Protein 27 g
8 servings, 1 cup (250 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.