Tuesday, January 4, 2011

Two-Bean Vegetarian Chili

Jennifer S.

2 cups long-grain brown rice, uncooked
2 Tbsp. Light Balsamic Vinaigrette Dressing
2 carrots, cut into 1/2-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 Barbecue Sauce
1/4 cup chili powder
1 cup frozen corn
1-1/2 cups Mexican Style Finely Shredded Four Cheese

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.

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