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