Reduced calorie vegetarian chili.
Vegetarian Chili
- 1 tablespoon extra virgin, olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/2 cup onion, chopped
1 1/3 cup red and yellow peppers, chopped
6 teaspoons chili powder
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoons ground (cayenne) red pepper
1/4 cup Splenda® Granular
3 tablespoons balsamic vinegar
1 (28-ounce) can crushed tomatoes with thick tomato puree
1 (19-ounce) can black beans, undrained
2 (19-ounce) cans dark red kidney beans, undrained
1 (19-ounce) can cannellini beans, undrained
1 (10-ounce) package frozen corn kernels
- In a large, non stick, stock pot heat
olive oil. Sauté jalapeno pepper, onions, and red and
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.
Chili tastes best when allowed to sit overnight.
Refrigerate chili in covered pot overnight. Bring to a boil over
a low heat, stirring constantly.
Variation: If hot chili is preferred, increase
the ground cayenne red pepper to 1 teaspoon, and increase the
chili powder to 7 teaspoons. If sweeter chili is preferred, increase
Splenda® .
Nutrition Information Per Serving: Calories
160, Carbohydrates 30 g, Protein 9 g,Total Fat 1.5 g, Saturated
Fat 0 g, Cholesterol 0 mg, Sodium 480 mg.
Food Exchanges: 2 starch.
Recipe courtesy of Splenda®.
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.
