1 Tbsp. EVOO
1 Jalapeño pepper,* seeded and finely chopped
1/2 cup chopped onion
1-1/3 cups diced red and yellow bell peppers
6 tsp. chili powder
1-1/2 tsp. paprika
1/4 tsp. garlic powder
3/4 tsp. ground red pepper
1/3 cup Splenda
3 Tbsp. cider vinegar
1 can (28-oz) crushed tomatoes
2 cans (15-oz each) black beans, undrained
2 cans (15-oz. each) dark red kidney beans, undrained
1 can (15-oz.) cannellini or other beans, undrained
1 box (10-oz.) frozen corn kernels
*Jalapeño peppers can sting and irritate the skin. Wear rubber gloves when handling peppers and do not touch the eyes.
Heat the olive oil in a large stock pot. sauté jalapeño, onion and bell pepper over medium heat until onions are translucent, about 5 to minutes.
Add remaining ingredients, and season to taste with salt. Bring to boil, cover ans simmer over low heat for 20 minutes. Serve hot.
NOTE: Make ahead for best flavor. For spicy chili, increase ground red pepper to 1 tsp. and increase chili powder to 7 tsp.
If sweeter taste is preferred, increase Splenda to 2/3 cups.