Two-Bean Vegetarian Chili

• 1-1/2 cups long-grain brown rice, uncooked
• 2 Tbsp. Kraft Calorie-Wise Balsamic Vinaigrette Dressing
• 2 carrots, cut into 1/2-inch-thick slices Target 2 lb For $3.00 thru 02/06
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 red pepper, chopped
• 3 cloves garlic, minced
• 1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
• 1 can (14 fl oz/ 398 mL) no-salt-added red kidney beans, rinsed
• 1 can (14 fl oz/ 398 mL) no-salt-added white kidney beans, rinsed
• 1/2 cup Kraft BarBQ Sauce
• 3 Tbsp. chili powder
• 1 cup frozen corn
• 1-1/2 cups Cracker Barrel Shredded Light Tex Mex Cheese

1. Cook rice as directed on package.
2. Meanwhile, heat dressing in large saucepan on medium-high heat.
3. Add vegetables and garlic; cook and stir 6 to 8 min.
4. or until vegetables are crisp-tender.
5. Add next 5 ingredients; stir.
6. Bring to boil; simmer on medium-low heat 30 min., stirring regularly.
7. Stir in corn; cook 5 min.
8. Serve over rice; top with cheese.

longgrain brown rice, dressing, carrots, onion, red pepper, garlic, salt, salt, salt, barbq sauce, chili powder, frozen corn, cheese

Taken from www.kraftrecipes.com/recipes/two-bean-vegetarian-chili-121479.aspx (may not work)