food Chili Vegetarian Style recipe
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Chili Vegetarian Style recipe
    16 servings

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 cup chopped onion
  • 1 1/3 cups chopped red and yellow bell peppers
  • 6 teaspoons chili powder
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon ground cayenne pepper
  • 1/2 cup SPLENDA® Granular
  • 3 tablespoons balsamic vinegar
  • 1 (28 ounce) can crushed tomatoes with thick tomato puree
  • 1 (19 ounce) can black beans, undrained
  • 2 (19 ounce) cans dark red kidney beans, undrained
  • 1 (19 ounce) can cannellini beans, undrained
  • 1 (10 ounce) package frozen whole kernel corn

    Instructions:

  • In a large, non stick, stock pot heat olive oil.
  • Saute jalapeno pepper, onion, and red and yellow peppers over medium heat until onions are translucent (5-8 minutes).
  • Add the remaining ingredients and slowly bring to a boil.
  • Cover pot and simmer on low heat for 20 minutes.
  • Serve hot.
  • Chili tastes best when allowed to sit overnight.
  • Refrigerate chili in covered pot overnight.
  • Bring to a boil over a low heat, stirring constantly.
  • Serve with SPLENDA Hearty Corn Cakes.



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