Vegetarian-Style Chili

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A festive, hardy dish perfect for large gatherings!

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Ingredients

  • 1 Tbs. extra virgin olive oil
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 C. chopped onion
  • 1 1/3 C. chopped red and yellow bell peppers
  • 6 tsp. chili powder
  • 1 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 3/4 tsp. ground cayenne pepper
  • 1/2 C. Splenda Granular
  • 3 Tbs. balsamic vinegar
  • 1 28 oz. can crushed tomatoes with thick tomato puree
  • 1 19 oz. can black beans, undrained
  • 2 19 oz. cans dark red kidney beans, undrained
  • 1 19 oz. can cannellini beans, undrained
  • 1 10 oz. pkg. frozen whole kernel corn

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Directions

In a large, non stick, stock pot heat olive oil. Sauté jalapeno pepper, onion, and red and yellow peppers over medium heat until onions are translucent (5-8 minutes). Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot. Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly.

Yield: 16 servings

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