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Chili Vegetarian Style




Source of Recipe


INTERNET FRIEND


List of Ingredients





1 Tbs. 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 Tbs. 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
Salt to taste, optional



Recipe




In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, 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.
Tip: 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. 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
Yield: 16 servings