Chili Vegetarian Style
Source of Recipe
Schmitty
List of Ingredients
Chili Vegetarian Style
1 tablespoon extra virgin olive oil
1 jalapeño pepper, seeded and finely chopped
1/2 cup chopped onion
1 1/3 cups diced red and yellow bell pepper
6 teaspoons chili powder
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoon ground red pepper
1/3 cup Splenda Granular
3 tablespoons cider vinegar
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) black beans, un-drained
2 cans (15 oz each) dark red kidney beans, un-drained
1 can (15 oz) cannellini or other beans, un-drained
1 box (10 oz) frozen corn kernelsRecipe
salt
Heat olive oil in large stock pot. Saute jalapeno, onion and bell peppers over medium heat until onions are translucent, about 5-8 min.
Add remaining ingredients, and season to taste with salt. Bring to boil, cover and simmer over low heat for 20 minutes. Serve hot.
NOTE: Make ahead for best flavor. For spicy chili, increase ground red pepper to 1 teaspoon and increase chili powder to 7 teaspoons.
If sweeter taste is preferred, increase Splenda to 2/3 cup. Makes 16 servings (1 cup)
Nutritional information per serving: cal 150, cal from fat 20, total fat 2g, sat fat 0g, chol 0mg, sodiium 590mg, total carb 27g, dietary fiber 9g, sugars 4g, protein 8g
Exchange per serving: 1 starch, 3 vegetable
Source is Schmitty
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