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Prep Time: 0 Minutes Cook Time: 28 Minutes |
Ready In: 28 Minutes Servings: 16 |
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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!! 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.
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