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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Southern Living 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 |
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.
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