Heat dressing in stockpot on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Stir in chiles; cook 1 min.
Add squash, carrots, red peppers, beans, tomatoes and tomato sauce; mix well. Add cinnamon stick; bring to boil. Simmer on medium-low heat 30 min. or until squash is tender, stirring occasionally.
Discard cinnamon stick. Serve chili over rice; top with cheese and cilantro.
Kraft Kitchen Tips!
Garnish each serving with 1 Tbsp. sour cream.
Who needs meat when eating vegetarian tastes so good! This veggie-packed recipe is very high in fibre and an excellent source of iron, vitamin A, and vitamin C.
Calories From Fat
% Daily Value
Total fat 8 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 880 mg
Total carbohydrate 60 g
Dietary fibre 9 g
Sugars 10 g
Protein 14 g
10 servings, 2 cups (500 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.