Chili Vegetarian Style

Submitted by Chef mariajane

"What a fantastic flavor for a chili with absolutely no meat - so good!! I'm not a vegetarian, but I loved this chili, I just had to try it, the ingredients sounded so good!!"

 

• Ready In: 28mins
• Ingredients: 16
• Serves: 16

ingredients

• 1 tablespoon extra virgin olive oil
• 1 jalapeno pepper, seeded, finely chopped
• 1⁄2 cup onion, diced
• 1 1⁄3 cups red and yellow peppers, diced
• 6 teaspoons chili powder
• 1 1⁄2 teaspoons paprika
• 1⁄4 teaspoon garlic powder
• 3⁄4 teaspoon ground cayenne pepper
• 1⁄3 cup Splenda sugar substitute
• 3 tablespoons cider vinegar
• 1 (820 ml) can crushed tomatoes, with paste
• 2 (850 ml) cans undrained black beans
• 2 (850 ml) cans undrained red kidney beans
• 1 (425 ml) can undrained cannellini beans
• 1 (285 g) package frozen corn kernels
• salt (optional)

directions

1. In a large, nonstick pot heat olive oil. Sauté jalapeno, onions and peppers over medium heat until onions are translucent (5-8 minutes.).
2. Add the remaining ingredients and slowly bring to a boil.
3. Cover and simmer on low heat for 20 minutes. Serve hot.