Chili Vegetarian-Style

Chili Vegetarian-Style

Ingredients:

1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/2 cup chopped onion
1 1/3 cups red & yellow peppers, chopped
6 teaspoons chili powder
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoon ground (cayenne) red pepper
1/3 cup Splenda Granular or choice of Sugar substitute
3 tablespoons cider vinegar
1 (28-ounce) can crushed tomatoes with thick tomato puree
2 (15-ounce) can black beans (Do Not Drain!)
2 (15-ounce) cans dark red kidney beans (Do Not Drain!)
1 (15-ounce) can cannellini beans (Do Not Drain!)
1 (10-ounce) box Corn kernels, frozen
Salt to taste (optional)
*For added heat you can add 2 Adobe Peppers and a tablespoon of the Adobe Sauce, 1 Can

Directions:

    In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5 to 8 minutes).
    Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.*

Makes 16 servings.

Note: If spicier chile is preferred, increase the ground cayenne red pepper to 1 teaspoon, & increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase Splenda Granular to 2/3 cup.

* This chile, like most chiles, tastes best the day after it is made. Refrigerate chile in covered pot overnight. Bring to a boil over a low heat, stirring constantly.

* You can top the chili with cheese and sour cream before serving

Nutritional Facts Per Serving (1/16 of recipe): Calories 160, Carbohydrates 30 g, Protein 9 g, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 480 mg.