Makes 16 Servings
1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeded and finely chopped
1/2 cup chopped onion
1 1/3 cups chopped red and yellow bell peppers
6 teaspoons chili powder*
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoon ground cayenne pepper
1/2 cup Splenda, granulated*
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 or chickpeas, undrained
1 (10 ounce) package frozen whole kernel corn
Optional: 1 (12 oz) package of vegetarian crumbles
In a large, non stick, stock pot heat olive oil. Saute 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. If you like the meaty texture of the veggie crumbles, you can add them now. Cover pot and simmer on low heat for 20 minutes.
Chili tastes best when allowed to sit overnight so I recommend cooling to room temperature and refrigerating it overnight in the pot, covered.
Bring to a boil the next day over a low heat, stirring occasionally. Serve piping hot with corn bread and a variety of toppings like chopped green onions, Greek yogurt instead of sour cream, avocado and shredded low-fat cheddar cheese.
*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 to 2/3 cup.
Total Fat 2g
Total Carbs 31g
Dietary Fiber 10g
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