Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Big-Batch Veggie Chili

Southern Living JANUARY 2011

  • Yield: Makes 12 to 15 servings
  • Total: 55 Minutes


  • 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


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.


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Big-Batch Veggie Chili Recipe