Related Posts with Thumbnails

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.

No comments:

Post a Comment