Bean and Chorizo Chili

• 1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 onion, chopped
• 1 Tbsp. chili powder
• 2 cans (28 fl oz/786 mL each) diced tomatoes, undrained
• 1 can (19 fl oz/540 mL) kidney beans, rinsed
• 3/4 cup long-grain white rice, uncooked
• 2 cups water
• 1/2 lb. (225 g) dry-cured Spanish chorizo, chopped
• 1/3 cup Kraft 100% Parmesan Aged Grated Cheese
• 1 Tbsp. brown sugar

1. Heat dressing in large saucepan on medium heat.
2. Add onions; cook 5 min., stirring frequently and adding chili powder for the last minute.
3. Add tomatoes, beans, rice and water; stir.
4. Bring to boil; simmer on medium-low heat 20 min.
5. or until rice is tender, stirring occasionally.
6. Stir in remaining ingredients; cook 2 to 3 min.
7. or until heated through.

olive oil, onion, chili powder, longgrain white rice, water, cheese, brown sugar

Taken from www.kraftrecipes.com/recipes/bean-chorizo-chili-183430.aspx (may not work)