Bold, colorful, healthy—we hit the "Like" button a bunch on this unusual chili

This was some of the most incredible chili I’ve ever tasted—and it was absolutely brimming with healthy ingredients.

Tomatoes, zucchini, squash, corn, and two varieties of beans rose to the surface in this bold-flavored mixture—Big-Batch Veggie Chili. It was spiced up with chili seasoning mix for a South-of-the-Border flavor.

Toppings such as cheese, cilantro, sour cream, green onions, and/or guacamole are icing on the cake to raise this dish to get a mega-good rating. In Facebook parlance, I hit the “Like” button a whole bunch.

Regarding the chili seasoning, the recipe source (Southern Living magazine) calls for 1 (3.625-ounce) package chill seasoning kit and states that the recipe was tested with Wick Fowler’s 2 Alarm Chili Kit. Not finding that, I purchased two 1.25-ounce envelopes of Kroger-brand chili seasoning (lower-sodium variety). I started to pour in both envelopes but hesitated. That seemed a little much for me—I tend to “walk on the mild side”. What a fortunate hesitation! Adding only one envelope was totally enough spice, according to my tastes.

This makes an ample chili supply (12 to 15 servings), so after Hubby and I feasted for a couple of nights, I froze the remainder for a future busy time (can we really be so near Christmas that I’m starting to put away my December emergency meals in the deep freeze?) This fired-up chili certainly will be warming on a cold night a little further down the road!

Big-Batch Veggie Chili

2 large carrots, diced

1 medium onion, diced

1 tablespoon vegetable oil

1 (3.625-ounce) package chili seasoning mix

1 (8-ounce) can tomato sauce (I used the no-salt-added variety)

3 cups tomato juice

2 (14.5-ounce) cans diced tomatoes undrained (I used no-salt-added)

2 (15-ounce) cans black beans, drained and rinsed

2 (15-ounce) 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

Sauté carrots and onion in hot oil in a 5- to-6-quart 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 (using my one 1.25-ounce chili-seasoning envelope, which did not contain separate packets, I added mine all at once). Sauté mixture for 2 minutes. Stir in tomato sauce and next 7 ingredients. 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. Makes 12 to 15 servings.