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Two-Bean Vegetarian Chili

Two-Bean Vegetarian Chili recipe
average rating
3.9 7
rate/review
prep time
15 min
total time
1 hr 5 min
makes
6 servings, 2 cups (500 mL) each
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kraft
recipe by: kraft

What You Need

1-1/2 cups long-grain brown rice, uncooked
2 Tbsp. Kraft Calorie Wise Balsamic Vinaigrette Dressing
2 carrots, cut into 1/2-inch-thick slices
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
1 can (14 fl oz/ 398 mL) no-salt-added red kidney beans, rinsed
1 can (14 fl oz/ 398 mL) no-salt-added white kidney beans, rinsed
1/2 cup Kraft BarBQ Sauce
3 Tbsp. chili powder
1 cup frozen corn
1-1/2 cups Kraft Tex Mex Light Shredded 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 regularly.

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. cayenne pepper with the beans, tomatoes, barbecue sauce and chili powder.

nutritional information

K:59518v0ec:121479

most recent review

"This was a very filling meal. I enjoyed the carrots in the chilli. This can easily be done w... read more
reviewed by: mmfulcher
on: 8/29/2011
 mmfulcher
see all reviews 

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