Big Batch Veggie Chili

Southern Living

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 2  large carrots, diced
• 1  medium onion, diced
• 1  tablespoon  vegetable oil
• 1 (3 5/8ounce) package  chili seasoning mix, kit
• 1 (8 ounce) can tomato sauce
• 3  cups tomato juice
• 2 (14 1/2ounce) 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

• Toppings

•  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.