Chili Vegetarian Style

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.

Hi all,
My name is John , I’m new to the forum and just want to say hi to everyone.

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Hi John welcome to RSN we hope that you will the site as much as we do. Post some of your recipes so you can share them with us.

If you need any help at just let me know.

Again welcome to our site!!!

Southern Belle 2067

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