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.