Sunday, September 2, 2012

VEGGIE CHILI FOR 12

2 large carrots, diced
1 med onion, diced
1 tbsp canola oil
1 pkg (3-4 oz) chili seasoning kit
1 can (8-oz) tomato sauce
3 cups tomato juice
2 cans (14.5-oz each) diced tomatoes, undrained
2 cans (15-oz each) black beans, rinsed and drained
2 cans (15-oz each) great northern beans, rinsed and drained
1 large zucchini, chopped
1 yellow squash, chopped
1 cup whole kernel corn, frozen or canned, drained

Heat the canola oil over medium heat in a Dutch oven or stew pot.  Add the carrots and onion and saute about 7 minutes until onions are translucent.  Stir in half of the red pepper packet from seasoning kit and stir in all of the remaining packets.  Saute for 2 minutes.  Stir in the tomato sauce, tomato juice, diced tomatoes, black beans, great northern beans, zucchini, squash, and corn.

Bring the chili to a boil; cover and reduce heat to medium-low.  Simmer, stirring occasionally, for 30 minutes or until the vegetables are tender.  Serve with toppings if desired.


Topping suggestions:
chopped fresh cilantro
sour cream
chopped green onions
shredded cheese
diced tomatoes

Yield: 12 servings

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