Two-Bean Vegetarian Chili

• 2 cups long-grain brown rice, uncooked
• 2 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing
• 2 carrots, 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

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.
4. or until vegetables are crisp-tender.
5. Add all remaining ingredients except corn and cheese; stir.
6. Bring to boil; simmer on medium-low heat 30 min., stirring occasionally.
7. Stir in corn; cook 5 min.
8. or until heated through.
9. Serve chili over rice; top with cheese.

longgrain brown rice, dressing, carrots, onion, red pepper, garlic, tomatoes, red kidney beans, cannellini beans, barbecue sauce, chili powder, frozen corn, four cheese

Taken from www.kraftrecipes.com/recipes/two-bean-vegetarian-chili-121449.aspx (may not work)