Two-Bean Vegetarian Chili

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 Cracker Barrel Shredded Light Tex Mex Cheese