Categories: Chili, Main Dish

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

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.

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