 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 large carrots, diced |
1 medium onion, diced |
1 tablespoon 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 and rinsed |
2 (15-oz.) cans 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 onions, shredded sharp cheddar cheese, chopped tomatoes |
Directions:
1. Sauté carrots and onion in hot oil in a 5- to 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. Sauté 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.
3. Note: We tested with Wick Fowler's 2 Alarm Chili Kit.
|
|