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Chili Vegetarian Style
Preparation
Time: 20 minutes
Cooking Time: 30 minutes
| 1 Tbsp (15mL) extra virgin, olive oil |
| 1 jalapeno pepper, seeds removed, fine chopped |
| 1/2 cup (125mL) chopped onion |
| 1
small cooking onion, sliced |
| 1 1/3 cups (325mL) red & yellow peppers, chopped |
| 6 tsp (30mL) chili powder |
| 1 1/2 tsp (7mL) paprika |
| 1/4 tsp (1mL) garlic powder |
| 3/4 tsp (3mL) ground (cayenne) red pepper |
| 1/3 cup (75mL) SPLENDA® Granular |
| 3 Tbsp (45mL) cider vinegar |
| 1 28-oz (796mL) can crushed tomatoes with thick tomato puree |
| 2 19-oz (540mL) cans black beans (Do Not Drain!) |
| 2 19-oz (540mL) cans dark red kidney beans (Do Not Drain) |
| 1 19-oz (540mL) can cannellini beans/white kidney beans (Do Not Drain!) |
1 10-oz (284mL) can corn kernels
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
Nutritional
Analysis (Approximate values) Per Serving
| Calories:
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160 |
| Carbohydrates:
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30 g |
| Protein:
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9 g |
| Total Fat:
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1.5 g |
| Saturated Fat: |
0 g |
| Cholesterol: |
0 mg |
| Sodium: |
480 g |
Exchanges Per Serving 2 starches
Note: If spicier chili is preferred, increase the ground cayenne red pepper to 1 teaspoon, & increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase SPLENDA® Granular to 2/3 cup.
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