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Two Bean Vegetarian Chili
From The Wednesday Market
<p>Even non-vegetarians will like this warming chili on a cold winters night.</p>Source: Healthy living (Entered by Christine Curry)
Serves: 8 servings
Vegetarian!
Ingredients
2 cups
long grain brown rice, uncooked
2 Tbsp.
light Balsamic Vinaigrette Dressing
2
Carrots, cut into 1/2 inch thick slices
1
onion, chopped
1
red pepper, chopped
3 cloves
garlic, minced
28 ozs.
diced tomatoes, undrained
15.5 ozs.
red kidney beans, rinsed
15.5 ozs.
cannellini bean, rinsed
1/2 cup
barbecue sauce
1/4 cup
chili powder
1 cup
frozen corn
1-1/2 cup
shredded cheese (Cheddar & Monterey Jack)
Step by Step Instructions
- Cook rice as directed on package. Meanwhile, heat dressing in large saucepan on medium-high heat. Add vegetables and garlic; cook and stir 6 to 8 min. or until vegetables are crisp-tender.
- Add next 5 ingredients; stir. Bring to boil; simmer on medium-low heat 30 min., stirring frequently. Stir in corn; cook 5 min.
- Serve over rice; top with cheese
- Want extra heat...Add 1 Tbsp cayenne with chili powder.