January Recipe - Big Batch Veggie Chili

 

This is my New Favorite Recipe of 2011. I found it in Southern Living and adjusted it as I found fit. So here is my Updated Version and my Family Corn Bread Recipe. It is the Easiest and So Moist. Enjoy!

Big Batch Veggie Chili

Ingredients:

• 1 bag Carrot Chips
• 1  large sweet onion, diced
• 1  tablespoon olive oil
• 1  (3.625-oz.) package Wick Fowler's 2 Alarm chili (chicken) kit
• 1  (8-oz.) can tomato sauce
• 5  cups  tomato juice
• 3  (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

Preparation: 
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 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.
Add salt and pepper to taste

Serve with Home Made Corn Bread.
Here is the Easy Smith Corn Bread Recipe:
Ingredients: 2 Cups Buttermilk, 2 Sticks Butter, 2 Cups Self Rising Corn Meal, & 2 Eggs. Bake at 375 Degrees for 20 Minutes in a 10 x 10 Iron Skillet or 2 - 8x8 Square Pyrex.