TWO-BEAN VEGETARIAN CHILI

Two-Bean Vegetarian Chili image

Warm up with a bowl of our Healthy Living Two-Bean Vegetarian Chili! This easy-to-make vegetarian chili features a balsamic vinaigrette flavor boost.

Provided by My Food and Family

Categories Beans

Time 1h

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 cups long-grain brown rice, uncooked
2 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing
2 carrots, cut into 1/4-inch-thick slices
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (15.5 oz.) red kidney beans, rinsed
1 can (15.5 oz.) cannellini beans, rinsed
1/2 cup KRAFT Original Barbecue Sauce
3 Tbsp. chili powder
1 cup frozen corn
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Cook rice as directed on package.
Meanwhile, heat dressing in large saucepan on medium-high heat. Add carrots, onions, peppers and garlic; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Add all remaining ingredients except corn and cheese; stir. Bring to boil; simmer on medium-low heat 30 min., stirring occasionally. Stir in corn; cook 5 min. or until heated through.
Serve chili over rice; top with cheese.

Nutrition Facts : Calories 450, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 17 g