Monday, May 6, 2013

Big-Batch Veggie Chili

  • 2 large carrots
  • 1 medium onion, diced
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons Rio Grande Chile Spice Mix (to taste)
  • 1 (8 oz.) can tomato sauce
  • 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  Cheddar cheese, chopped tomatoes

1. Saute carrots and onion in hot oil in a 5-6 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.  Saute 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.

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