1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeds removed, fine chopped
½ cup chopped onion
1⅓ cups red & yellow peppers, chopped
6 teaspoons chili powder
1½ teaspoons paprika
¼ teaspoon garlic powder
¾ teaspoon ground (cayenne) red pepper
⅓ cup SPLENDA® Granular
3 tablespoons cider vinegar
1 (28-ounce) can crushed tomatoes with thick tomato puree
2 (15-ounce) can black beans (Do Not Drain!)
2 (15-ounce) cans dark red kidney beans (Do Not Drain!)
1 (15-ounce) can cannellini beans (Do Not Drain!)
1 (10-ounce) box Corn kernels, frozen
Salt to taste (optional)
Nutritional Info (per serving):
Total Fat 1.5g
Saturated Fat 0g
Exchanges per Serving: 1½ Starch, 2 Vegetables
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 ⅔ 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.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.