Recipe Chili Vegetarian Style (Vegetarian)

Required Ingredients:

• 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® Granular
• 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, undrained
• 1 (10 ounce) package frozen whole kernel corn

Preparing/Cooking:

• 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.
• 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.
• Serve with SPLENDA Hearty Corn Cakes.

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