Southern Living JANUARY 2011
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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