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Chili Vegetarian Style

Source of Recipe

Diabetic Cooking Magazine 2005
Chili Vegetarian Style
Prep Time: 20 min.....Cook Time: 30 min
Exchanges
WW Points
Serves 16.

1 Tbsp. extra virgin, olive oil
1 jalapeno 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 puree
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


In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & 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.

* 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.

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.

One 1-cup serving equals: Calories 150...Fat 1 gm... Cholesterol 0 mg... Sodium 583 mg...Carbohydrate 27 gm...Fiber 9 gm...Protein 8 gm ++++ Exchanges: 2 starch ++++ WWP: 1