Vegetarian Chili #2
Ingredients:
- 1 Tbsp extra virgin, olive oil
- 1 jalapeño pepper, seeds removed, fine chopped
- 1/2 cup onion, chopped
- 1 1/3 cup red and yellow peppers, chopped
- 6 tsp chili powder
- 1 1/2 tsp paprika
- 1/4 tsp garlic powder
- 3/4 tsp ground (cayenne) red pepper
- 1/2 cup Splenda® Granular
- 3 Tbsp balsamic vinegar
- 1 - 28 oz. can crushed tomatoes with thick tomato purée
- 1 - 19 oz. can black beans, undrained
- 2 - 19 oz. cans dark red kidney beans, undrained
- 1 - 19 oz. can cannellini beans, undrained
- 1 - 10 oz. package frozen corn kernels
Preparation:
In a large, non stick, stock pot heat olive oil. Sauté jalapeño pepper, onions, and red and 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.
Cook's Notes: Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly
Variation: If hot chili is preferred, increase the ground cayenne red pepper to 1 teaspoon, and increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase Splenda® to 2/3 cup
Servings: 16Source: Splenda®
Submitted by: Recipe Group Member
Date:
