Big-Batch Veggie Chili

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Recipe from

Recipe Time

Total: 55 Minutes

Ingredients

2 large carrots, diced
1 medium onion, diced
1 tablespoon vegetable oil
1 (3.625-oz.) package chili seasoning kit
1 (8-oz.) can tomato sauce
3 cups tomato juice
2 (14.5-oz.) cans diced tomatoes, undrained
2 (15-oz.) cans black beans, drained and rinsed
2 (15-oz.) cans great Northern beans, drained and rinsed
1 large zucchini, chopped
1 yellow squash, chopped
1 cup frozen whole kernel corn
Toppings: chopped fresh cilantro, sour cream, chopped green onions, shredded sharp Cheddar cheese, chopped tomatoes

Preparation

1. Sauté carrots and onion in hot oil in a 5- to 6-qt. Dutch oven over medium heat 7 minutes or until onions are translucent. Stir in half of red pepper packet from chili kit; stir in all of remaining packets. Sauté mixture 2 minutes. Stir in tomato sauce and next 7 ingredients.

2. Bring to a boil; cover, reduce heat to medium low, and simmer, stirring occasionally, 30 minutes or until vegetables are tender. Serve with desired toppings.

Note: We tested with Wick Fowler's 2 Alarm Chili Kit.

Note:

January 2011