Big-Batch Veggie Chili

• 2 large carrots, diced
• 1 medium onion, diced
• 1 tablespoon vegetable oil
• 1 (3.625-oz.) package chili seasoning kit
• 1 (8-oz.) can tomato sauce
• 3 cups tomato juice
• 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 sharp Cheddar cheese, chopped tomatoes

1. Saute 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 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.
3. Note: We tested with Wick Fowler's 2 Alarm Chili Kit.

carrots, onion, vegetable oil, tomato sauce, tomato juice, tomatoes, black beans, great northern beans, zucchini, yellow squash, kernel corn, fresh cilantro

Taken from www.myrecipes.com/recipe/big-batch-veggie-chili (may not work)