Chili Vegetarian-Style

Ingredients:
  • 1 Tbsp extra virgin olive oil
  • 1 jalapeño pepper, seeds removed, fine chopped
  • 1/2 cup chopped onion
  • 1 1/3 cups red & yellow peppers, chopped
  • 6 tsp chili powder
  • 1 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 3/4 tsp ground (cayenne) red pepper
  • 1/3 cup SPLENDA® Granular
  • 3 Tbsp cider vinegar
  • 1 - 28 oz. can crushed tomatoes with thick tomato purée
  • 2 - 15 oz. can black beans (Do Not Drain!)
  • 2 - 15 oz. cans dark red kidney beans (Do Not Drain!)
  • 1 - 15 oz. can cannellini beans (Do Not Drain!)
  • 1 - 10 oz. box Corn kernels, frozen
  • Salt to taste (optional)
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Preparation:

In a large, non stick, stock pot heat olive oil. Sauté jalapeño, onions, and red & yellow peppers over medium heat until onions are translucent - 5 to 8 minutes).

Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.*

Note: If spicier chili is preferred, increase the ground cayenne red pepper to 1 teaspoon, & increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase SPLENDA® Granular to 2/3 cup.

This chili, like most chilis, tastes best the day after it is made. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly

Servings: 16
Source: Splenda, Inc.
Submitted by: Recipe Group Member
Date:


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