Prep 20 mins
Cook 28 mins
From Splenda cookbook...
- 1 tablespoon extra virgin olive oil
- 1 jalapeno pepper, seeded and finely chopped
- 1⁄2 cup onion, chopped
- 3⁄4 cup red bell pepper, chopped
- 3⁄4 cup yellow bell pepper, chopped
- 6 teaspoons chili powder
- 1 1⁄2 teaspoons paprika
- 1⁄4 teaspoon garlic powder
- 3⁄4 teaspoon cayenne pepper
- 1⁄2 cup splenda no calorie artificial sweetener
- 3 tablespoons balsamic vinegar
- 1 (28 ounce) cancrushed tomatoes with thick puree
- 1 (19 ounce) can black beans, undrained
- 2 (19 ounce) cans red kidney beans, undrained
- 1 (19 ounce) can cannellini beans, undrained
- 1 (10 ounce) bag frozen whole kernel corn
- In large nonstick stockpot heat olive oil.
- Saute jalapeno pepper, onion, and bell peppers over medium heat until onions are translucent (5-8 minutes).
- Add remaining ingredients and slowly bring to boil.
- Cover and simmer on low heat for 20 minutes.
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.
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.