This vegetarian chili, like most chilies, tastes best the day after it is made. Refrigerate chili in covered pot overnight and when ready to serve, heat chili to boil over low heat, stirring constantly, then serve immediately when chili is hot. If spicier 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 Granular to 2/3 cup.
- 1 tablespoon extra virgin olive oil
- 1 jalapeño pepper, seeds removed, finely chopped
- 1/2 cup shopped onion
- 1 1/3 cups red and yellow peppers, chopped
- 6 teaspoons chili powder
- 1 1/2 teaspoons paprika
- 1/4 teaspoon garlic powder
- 3/4 teaspoon ground cayenne red pepper
- 1/3 cup Splenda Granular
- 3 Tablespoons cider vinegar
- 1 can crushed tomatoes with thick tomato puree 28oz
- 2 can black beans (do not drain) 15oz
- 2 cans dark red kidney beans (do not drain) 15oz
- 1 can cannellini beans (do not drain) 15oz
- 1 box corn kernels, frozen 10oz
- Pinch of Salt
- In a large, non stick, stock pot, heat olive oil. Saute jalapeño, onions, and red & yellow peppers over medium heat or until the onions are translucent – about 5-8 minutes.
- Add chili powder, paprika, garlic powder, cayenne red pepper, Splenda, vinegar, tomatoes, beans, corn and salt and bring to boil. Cover pot and simmer on low heat for 20 minutes.
- Remove from heat and serve immediately
Food Exchanges: 1 1/2 Starch, 2 Vegetable
|Nutritional Info (per serving):|
|Makes 16 Servings|
This recipe provided courtesy of Splenda Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics.