Warm up with a bowl of our Healthy Living Two-Bean Vegetarian Chili! This easy-to-make vegetarian chili features a balsamic vinaigrette flavor boost.
What You Need
Original recipe yields 8 servings
2 cups long-grain brown rice, uncooked
2 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing
2 carrot s, cut into 1/4-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 KRAFT Original Barbecue Sauce
3 Tbsp. chili powder
1 cup frozen corn
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
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Let's Make It
Cook rice as directed on package.
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.
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.