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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

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
  1. 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.
  2. Add next 5 ingredients; stir. Bring to boil; simmer on medium-low heat 30 min., stirring frequently. Stir in corn; cook 5 min.
  3. Serve over rice; top with cheese
  4. Want extra heat...Add 1 Tbsp cayenne with chili powder.