Meanwhile, heat dressing in large saucepan on medium-high heat. Add carrots, onions, peppers and garlic; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Add all remaining ingredients except corn and cheese; stir. Bring to boil; simmer on medium-low heat 30 min., stirring occasionally. Stir in corn; cook 5 min. or until heated through.
Serve chili over rice; top with cheese.
For a touch of heat, add up to 1 Tbsp. ground red pepper (cayenne) to cooked vegetables along with the tomatoes, beans, barbecue sauce and chili powder.
Substitute 1 undrained 28-oz. can diced tomatoes for the 2 smaller cans.
This low-calorie, low-fat meal has a lot going for it. The vegetables provide vitamin C and an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 77g
Dietary Fibers 12g
* 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.