A festive hardy dish perfect for large
gatherings.
Chili Vegetarian-Style
- 1 tablespoon 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 teaspoons chili powder
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoon ground (cayenne) red pepper
1/3 cup SPLENDA® Granular
3 tablespoons cider vinegar
1 (28-ounce) can crushed tomatoes with thick tomato puree
2 (15-ounce) can black beans (Do Not Drain!)
2 (15-ounce) cans dark red kidney beans (Do Not Drain!)
1 (15-ounce) can cannellini beans (Do Not Drain!)
1 (10-ounce) box Corn kernels, frozen
Salt to taste (optional)
- 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 to 8
minutes).
- Add the remaining ingredients and slowly
bring to a boil. Cover pot and simmer on low heat for 20 minutes.
Serve hot.*
Makes 16 servings.
Note: If spicier chile 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.
* This chile, like most chiles, tastes
best the day after it is made. Refrigerate chile in covered pot
overnight. Bring to a boil over a low heat, stirring constantly.
Nutritional Facts Per Serving (1/16 of
recipe): Calories 160, Carbohydrates 30 g, Protein 9 g, Total
Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg,
Sodium 480 mg.
Exchanges per Serving: 1 1/2 Starch, 2 Vegetables
Recipe courtesy of Splenda, Inc. Splenda®
is a no-calorie sweetener made from sugar that is suitable for
diabetics. For more information regarding this product, please
call 1-800-777-5363 or visit their website at www.splenda.com.
