Chili Vegetarian Style

Total Time: 28 mins Cook Time: 28 mins

Ingredients

• Servings: 16
• 1 tablespoon extra virgin olive oil
• 1 jalapeno pepper, seeded, finely chopped
• 1/2 cup onion, diced
• 1 1/3 cups red and yellow peppers, diced
• 6 teaspoons chili powder
• 1 1/2 teaspoons paprika
• 1/4 teaspoon garlic powder
• 3/4 teaspoon ground cayenne pepper
• 1/3 cup splenda sugar substitute
• 3 tablespoons cider vinegar
• 1 (820 ml) can crushed tomatoes, with paste
• 2 (850 ml) cans undrained black beans
• 2 (850 ml) cans undrained red kidney beans
• 1 (425 ml) can undrained cannellini beans
• 1 (285 g) package frozen corn kernels
• salt (optional)

Recipe

• 1 in a large, nonstick pot heat olive oil. sauté jalapeno, onions and peppers over medium heat until onions are translucent (5-8 minutes.).
• 2 add the remaining ingredients and slowly bring to a boil.
• 3 cover and simmer on low heat for 20 minutes. serve hot.