A festive hearty chili perfect for large gatherings.
1 tablespoon extra virgin, olive oil
1 jalapeño 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 purée
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 jalapeño 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 (1 cup) 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.
Variations: 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®.
Nutritional Information Per Serving (1/16 of recipe; 1 cup): 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 and photograph 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.