Two-Bean Vegetarian Chili

Ingredients

• 2 Tbsp lite balsamic vinaigrette dressing kraft
• 0.5 cup original barbecue sauce kraft
• 2 cups brown rice long-grain uncooked
• 15.5 oz .5 can cannellini beans rinsed canned
• 29 oz tomatoes diced undrained canned
• 15.5 oz kidney beans red rinsed canned
• 2  carrots cut into 1/4-inch-thick slices
• 1.5 cups four cheese shredded mexican style kraft finely
• 3 Tbsp chili powder 
• 1 cup regular corn frozen
• 3 cloves garlic minced
• 1  onion chopped
• 1  bell pepper red chopped

Equipment

• sauce pan

Directions

1. Cook rice as directed on package.
2. Meanwhile, heat dressing in large saucepan on medium-high heat.
3. Add carrots, onions, peppers and garlic; cook and stir 6 to 8 min. or until vegetables are crisp-tender.
4. 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.
5. Serve chili over rice; top with cheese.