Preparation Time: 20 minutes Cooking Time:30 minutes
| Ingredients |
| extra virgin, olive oil |
1 Tbsp |
15 ml |
| jalapeno pepper, seeds removed, fine chopped |
1 |
1 |
| chopped onion |
1/2 cup |
125 ml |
| small cooking onion, sliced |
1 |
1 |
| red and yellow peppers, chopped |
1 1/3 cups |
325 ml |
| chili powder |
6 tsp |
30 ml |
| paprika |
1 1/2 tsp |
7 ml |
| garlic powder |
1/4 tsp |
1 ml |
| ground (cayenne) red pepper |
3/4 tsp |
3 ml |
| SPLENDA Granular |
1/3 cup |
75 ml |
| cider vinegar |
3 Tbsp |
45 ml |
| can crushed tomatoes with thick tomato puree |
1 28oz can |
1 796ml can |
| black beans (Do Not Drain!) |
2 19oz cans |
2 540ml cans |
| dark red kidney beans (Do Not Drain) |
2 19oz cans |
2 540ml cans |
| cannellini beans/white kidney beans (Do Not Drain!) |
1 19oz can |
1 540ml can |
| corn kernels |
1 10oz can |
1 284ml can |
| salt (opt.) |
to taste |
| Directions |
| Step 1 |
In a large, non stick, stock pot heat olive oil. Saut jalapeno, onions, and red and yellow peppers over medium heat until onions are translucent (5-8 minutes). |
| Step 2 |
Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot. Serves 16. |
| Step 3 |
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. |
| Submitted by: |
Hal Johnson and Joanne McLeod |
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