Chili Vegetarian Style Recipe

Ingredients <br>- 1 tablespoon extra virgin olive oil <br>- 1 jalapeno pepper, seeded and finely chopped <br>- 1/2 cup chopped onion <br>- 1 1/3 cups chopped red and yellow bell peppers <br>- 6 teaspoons chili powder <br>- 1 1/2 teaspoons paprika <br>- 1/4 teaspoon garlic powder <br>- 3/4 teaspoon ground cayenne pepper <br>- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated <br>- 3 tablespoons balsamic vinegar <br>- 1 (28 ounce) can crushed tomatoes with thick tomato puree <br>- 1 (19 ounce) can black beans, undrained <br>- 2 (19 ounce) cans dark red kidney beans, undrained <br>- 1 (19 ounce) can cannellini beans, undrained <br>- 1 (10 ounce) package frozen whole kernel corn <br><p></p>Directions <br>step 1: In a large, non stick, stock pot heat olive oil. Saute jalapeno pepper, onion, and red and yellow peppers over medium heat until onions are translucent (5-8 minutes). <br>step 2: Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot. Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly. Serve with SPLENDA(R) Hearty Corn Cakes. <br>

Ingredients
- 1 tablespoon extra virgin olive oil
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 cup chopped onion
- 1 1/3 cups chopped red and yellow bell peppers
- 6 teaspoons chili powder
- 1 1/2 teaspoons paprika
- 1/4 teaspoon garlic powder
- 3/4 teaspoon ground cayenne pepper
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 3 tablespoons balsamic vinegar
- 1 (28 ounce) can crushed tomatoes with thick tomato puree
- 1 (19 ounce) can black beans, undrained
- 2 (19 ounce) cans dark red kidney beans, undrained
- 1 (19 ounce) can cannellini beans, undrained
- 1 (10 ounce) package frozen whole kernel corn

Directions
step 1: In a large, non stick, stock pot heat olive oil. Saute jalapeno pepper, onion, and red and yellow peppers over medium heat until onions are translucent (5-8 minutes).
step 2: Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot. Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly. Serve with SPLENDA(R) Hearty Corn Cakes.

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