Vegetarian Chili

Submitted by Morning Breeze

"This is so darn simple to make and is so filling you just have to give it a try but it does have a kick to it."

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 1 cup
• Serves: 16

ingredients

• 1 tablespoon extra virgin olive oil
• 1 jalapeno pepper, seeded & finely chopped
• 1 medium onion, chopped
• 1 medium red pepper, chopped
• 1 medium yellow pepper, chopped
• 6 teaspoons chili powder
• 1 1⁄2 teaspoons paprika
• 1⁄4 teaspoon garlic powder
• 3⁄4 teaspoon red pepper flakes
• 1⁄3 cup Splenda granular
• 3 tablespoons apple cider vinegar
• 1 (28 ounce) can crushed tomatoes
• 2 (15 ounce) cans black beans, undrained
• 2 (15 ounce) cans red kidney beans, undrained
• 1 (15 ounce) can cannellini beans, undrained

directions

1. Heat olive oil in large stock pot. Saute jalapeno, onion and bell peppers over medium heat until onions are translucent, about 5 to 8 minutes.
2. Add remaining indredients, and season to taste with salt. Bring to boil, cover and simmer over low heat for 20 minutes. Serve hot.
3. NOTE: Make ahead of time for best flavor. For spicy chili, increase ground red pepper flaces to 1 teaspoon and increase chili powder to 7 teaspoons.