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Main dishes

Two-Bean Vegetarian Chili

Two-Bean Vegetarian Chili recipe
photo by:kraft
Garlicky sautéed veggies make the base for this tasty Two-Bean Vegetarian Chili. The surprise flavor-boosting ingredient here? Balsamic vinaigrette.
time
prep:
15 min
total:
1 hr 5 min
servings
total:
8 servings
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What You Need

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

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.
K:59518v1:121449

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