Big Batch Veggie Chili

Name: Big Batch Veggie Chili
Ingredients: 2 large carrots, diced; 1 medium onion, diced; 1 tablespoon vegetable oil; 1 (3 5/8 ounce) package chili seasoning mix, kit; 1 (8 ounce) can tomato sauce; 3 cups tomato juice; 2 (14 1/2 ounce) cans diced tomatoes, undrained; 2 (15 ounce) cans black beans, drained and rinsed; 1 (15 ounce) can great northern beans, drained and rinsed; 1 large zucchini, chopped; 1 yellow squash, chopped; 1 cup frozen whole kernel corn; chopped fresh cilantro; sour cream; chopped green onion; shredded sharp cheddar cheese; chopped tomato

17 ingredients

7 steps

Ingredients

2 large carrots, diced
1 medium onion, diced
1 tablespoon vegetable oil
1 (3 5/8 ounce) package chili seasoning mix, kit
1 (8 ounce) can tomato sauce
3 cups tomato juice
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 large zucchini, chopped
1 yellow squash, chopped
1 cup frozen whole kernel corn
chopped fresh cilantro
sour cream
chopped green onion
shredded sharp cheddar cheese
chopped tomato

Directions

1

Saute carrots and onion in hot oil in a 5 to 6-quart Dutch oven over medium heat for 7 minutes or until onions are translucent.
2

Stir in half of red pepper packet from chili kit; stir in all of remaining packets.
3

Saute mixture 2 minutes.
4

Stir in tomato sauce and next 7 ingredients.
5

Bring to a boil; cover, decrease heat to med-low and simmer, stirring occasionally, 30 minutes or until vegetables are tender.
6

Serve with desired toppings.
7

Tested with Wick Fowler's 2 Alarm Chili Kit.