Vegetarian Chili

READY IN: 48mins

From Splenda cookbook...

Top Review by ScottyPants

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.

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.

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