Total Time
Prep 20 mins
Cook 28 mins

From Splenda cookbook...

Ingredients Nutrition


  1. In large nonstick stockpot heat olive oil.
  2. Saute jalapeno pepper, onion, and bell peppers over medium heat until onions are translucent (5-8 minutes).
  3. Add remaining ingredients and slowly bring to boil.
  4. Cover and simmer on low heat for 20 minutes.


Most Helpful

Excellent! My 10 year old daughter decided that she was ready to be a vegetarian. I was looking for a recipe that would encourage her, yet not be unhealthy. We settled on this recipe to top our Frito Pie. She devoured it! Not as spicy as I tend to like my chili, but it was delicious. And super simple to make. I used about a tsp of sugar in place of the Splenda. And plenty of leftovers for chili tofu pups tomorrow!

Edit: I made this again, and had Splenda this time. I used 1/4c (half what the recipe called for) and it was WAY too sweet. Like candy sweet. Recommend adding Splenda/sugar in small amounts, tasting along the way.

ScottyPants September 30, 2010

Mmmm, my first time making chili and this turned out sooooooo yummy! The beans and sweet corn go so well together with the tomato and bell pepper. Mmmm! I luved the sweetness from the corn (I left out the sugar) combined with the spicy seasoning. Just perfect for a cold winters day! THANKS SO MUCH for sharing this wonderful recipe with us, AZPARZYCH! Ill definitely make it again! Made and reviewed for one of my team partners in the 8th Annual Photo Swap February 2010.

Lalaloula February 01, 2010

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