Main dishes

Two-Bean Vegetarian Chili

(7)

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photo by:

kraft

Garlic sautéed veggies make the base for a tasty and smart bean chili. Our version has a touch of balsamic for mouthwatering flavor you'll feel good about serving.

time

prep:

15 min

total:

1 hr 5 min

servings

total:

8 servings

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What You Need

cups long-grain brown rice, uncooked

Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing

carrots, cut into 1/4-inch-thick slices

onion, chopped

red pepper, chopped

cloves garlic, minced

cans (14.5 oz. each) diced tomatoes, undrained

can (15.5 oz.) red kidney beans, rinsed

can (15.5 oz.) cannellini beans, rinsed

1/2

cup KRAFT Original Barbecue Sauce

Tbsp. chili powder

cup frozen corn

1-1/2

cups KRAFT Mexican Style Finely Shredded Four Cheese

Make It

COOK rice as directed on package. Meanwhile, heat dressing in large saucepan on medium-high heat. Add vegetables and garlic; cook and stir 6 to 8 min. or until vegetables are crisp-tender.

ADD next 5 ingredients; stir. Bring to boil; simmer on medium-low heat 30 min., stirring frequently. Stir in corn; cook 5 min.

SERVE over rice; top with cheese.

Kraft Kitchens Tips

Special Extra

For a touch of heat, add 1 Tbsp. ground red pepper (cayenne) with the tomatoes, beans, barbecue sauce and chili powder.

Substitute

Prepare using 1 can (28 oz.) diced tomatoes.

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Taralyn M.

posted:3/29/2012

Wonderful stuff. I threw in only 1/3cup rice into the chili itself and a little water to make the difference but overall everyone had seconds and I'm the only vegetarian in the house.

Shastar02

posted:3/15/2011

This was a great veggie chili. I used tomato sauce instead of diced tomatoes, and added corn and green peppers along with the red pepper. I found that the BBQ sauce was a little overpowering, but was still very good. Next time I'd only make it w/ half the BBQ sauce the recipe calls for.

lenmeat

posted:1/29/2011

This is very good! My kids (ages 14 & 9) even loved it!! I did alter the recipe and used 1 can of regular diced tomatoes and 1 can of diced tomatoes with green chiles. I did use 1/4 cup of chili powder and it does not seem to be too much.

mbiancal

posted:1/21/2011

The chili was very good, but extremely spicy. I used about half the recommended 1/4 cup of chili powder, and it was still extra spicy. I think that amount must be a typo. My young child would not eat it, so maybe it's best for adults because of the heat!

Jenkayben

posted:1/9/2011

I'd like to try it too. That does sound like too much chili powder. I think I'll make it tonight and get back to you.

a cook

posted:1/9/2011

I'm making this recipe right now. 1/2 cup of chili powders sounds like way to much. I'm starting with 1/2 tbsp. and go from there.

a cook

posted:1/7/2011

I'm not sure if anyone monitor's the reviews. This sounds very good, and I will definitely try it. But I almost feel like there is a typo with the chili powder. It says 1/4 cup chili powder? To me that sounds like a lot when I use only two TBS in my regular big batch of chili. Just curious what others thought.