Wednesday, January 5, 2011

Big-Batch Veggie Chili



I made this chili yesterday for my meat-less son. It was really good! Got it out of my Southern Living magazine. I especially loved that it is filled with healthy things, but tastes like comfort food! The picture is not the best, but don't let that stop you from trying this - it really is good!

Makes: 12-15 servings
Hands-On Time: 20 min.
Total Time: 55 min.

2 large carrots, diced
1 medium onion, diced
1 TBSP vegetable oil
1 (3.625 oz.) package chili seasoning kit*
1 (8 oz.) can tomato sauce
3 cups tomato juice
2 (14.5 oz.) cans diced tomatoes, undrained
2 (15 oz.) cans black beans, drained & rinsed
2 (15 oz.) cans great Northern beans, drained & rinsed
1 large zucchini, chopped
1 yellow squash, chopped
1 cup frozed whole kernel corn

Toppings:chopped fresh cilantro, sour cream, chopped green onions, shredded sharp Cheddar Cheese, chopped tomatoes

1. Saute carrots and onion in hot oil in a 5-6 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. Saute 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: they tested with Wick Fowler's 2 Alarm Chili Kit. I used the only one our store carried - Carroll Shelby Chili Kit - and it was excellent. The half packet of red pepper was just enough "heat" for me. If you want to add more bite, use more of the red pepper packet.

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