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
- Toppings:
- chopped fresh cilantro
- sour cream
- chopped green onion
- shredded sharp cheddar cheese
Directions
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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.
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Stir in half of red pepper packet from chili kit; stir in all of remaining packets.
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Saute mixture 2 minutes.
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Stir in tomato sauce and next 7 ingredients.
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Bring to a boil; cover, decrease heat to med-low and simmer, stirring occasionally, 30 minutes or until vegetables are tender.
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Serve with desired toppings.
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Tested with Wick Fowler’s 2 Alarm Chili Kit.