Blend chiles and half the onions in blender until chopped. Add 1 can tomatoes, barbecue sauce and chocolate; blend until smooth.
Heat oil in Dutch oven or large deep skillet on medium heat. Chop remaining onion. Add to skillet with meat; cook 5 min. or until meat is evenly browned and onions are crisp-tender, stirring occasionally. Add barbecue sauce mixture, carrots, red peppers, beans, corn, remaining can of tomatoes and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until meat is done.
Stir cilantro into meat mixture. Spoon over rice in serving bowls; top with cheese. Serve with crackers.
Prepare using BAKER'S Bittersweet Chocolate.
How to Toast Chiles
Heat skillet on medium heat. Remove and discard seeds from chiles; press chiles to flatten. Add to hot skillet; cook 30 sec. or until toasted, turning occasionally. (Note: Toasting the chiles will make them shinier and darker in color.)
If you don't have a Dutch oven or large deep skillet, you can use a stockpot instead.
The colorful carrots in this low-calorie low-fat meal are a good source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fiber 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.