Big Batch Veggie Chili

• 2 large carrots, diced
• 1 medium onion, diced
• 1 tablespoon vegetable oil
• 1 (3 5/8 ounce) package chili seasoning mix, kit
• 1 (8 ounce) can tomato sauce
• 3 cups tomato juice
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (15 ounce) can great northern beans, drained and rinsed
• 1 large zucchini, chopped
• 1 yellow squash, chopped
• 1 cup frozen whole kernel corn
• chopped fresh cilantro
• sour cream
• chopped green onion
• shredded sharp cheddar cheese
• chopped tomato

1. Saute carrots and onion in hot oil in a 5 to 6-quart Dutch oven over medium heat for 7 minutes or until onions are translucent.
2. Stir in half of red pepper packet from chili kit; stir in all of remaining packets.
3. Saute mixture 2 minutes.
4. Stir in tomato sauce and next 7 ingredients.
5. Bring to a boil; cover, decrease heat to med-low and simmer, stirring occasionally, 30 minutes or until vegetables are tender.
6. Serve with desired toppings.
7. 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, sour cream, green onion, cheddar cheese, tomato

Taken from www.food.com/recipe/big-batch-veggie-chili-469347 (may not work)