Email to Stella      

Chili: Vegetarian Chili

Source of Recipe

Splenda®


List of Ingredients

tablespoon extra virgin, olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/2 cup onion, chopped
1 1/3 cup red and yellow peppers, chopped
6 teaspoons chili powder
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoons ground (cayenne) red 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 corn kernels



Recipe

In a large, non stick, stock pot heat olive oil.
Sauté jalapeno pepper, onions, and red and yellow peppers
over medium heat until onions are translucent (5 to 8 minutes).
Add the remaining ingredients and slowly bring to a boil.
Cover pot and simmer on low heat for 20 minutes. Serve hot.


YIELD: 16 Servings

Cook's Notes: Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly.

Variation: If hot 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® to 2/3 cup.

Nutrition information per serving: Calories 160, Carbohydrates 30 g, Protein 9 g,Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 480 mg.

Food Exchanges: 2 starch.