SPLENDA CHILI VEGETARIAN STYLE

[Kitchen Witch]

SPLENDA CHILI VEGETARIAN STYLE

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 Salt to taste (opt.)


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.* Serves 16.

* 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. * Serve with SPLENDA® Festive Corn Bread