A hearty three bean, corn and bell pepper chili, perfect for large gatherings.
1 tablespoon extra virgin olive oil
1 jalapeño pepper, seeds removed, fine chopped
1/2 cup chopped onion
1 1/3 cups red & yellow bell peppers, chopped
6 teaspoons chili powder
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoon ground red pepper (cayenne)
1/3 cup Splenda® Granular
3 tablespoons cider vinegar
1 (28-ounce) can crushed tomatoes with thick tomato purée
2 (15-ounce) can black beans, undrained
2 (15-ounce) cans dark red kidney beans, undrained
1 (15-ounce) can cannellini beans, undrained
1 (10-ounce) package frozen corn kernels
Salt to taste (optional)
- In a large, non stick, stock pot heat olive oil. Sauté jalapeño, onions, and red and yellow peppers over medium heat until onions are translucent, about 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.
- If spicier chile is preferred, increase the ground cayenne red pepper to 1 teaspoon, and increase the chili powder to 7 teaspoons.
- 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 Information 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 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.