Chili Vegetarian Style

Name: Chili Vegetarian Style
Ingredients: 1 tablespoon extra virgin olive oil; 1 jalapeno pepper, seeded, finely chopped; 12 cup onion, diced; 1 13 cups red and yellow peppers, diced; 6 teaspoons chili powder; 1 12 teaspoons paprika; 14 teaspoon garlic powder; 34 teaspoon ground cayenne pepper; 13 cup Splenda sugar substitute; 3 tablespoons cider vinegar; 1 (820 ml) can crushed tomatoes, with paste; 2 (850 ml) cansundrained black beans; 2 (850 ml) cansundrained red kidney beans; 1 (425 ml) canundrained cannellini beans; 1 (285 g) package frozen corn kernels; salt (optional)

16 ingredients

6 steps

Ingredients

1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeded, finely chopped
12 cup onion, diced
1 13 cups red and yellow peppers, diced
6 teaspoons chili powder
1 12 teaspoons paprika
14 teaspoon garlic powder
34 teaspoon ground cayenne pepper
13 cup Splenda sugar substitute
3 tablespoons cider vinegar
1 (820 ml) can crushed tomatoes, with paste
2 (850 ml) cansundrained black beans
2 (850 ml) cansundrained red kidney beans
1 (425 ml) canundrained cannellini beans
1 (285 g) package frozen corn kernels
salt (optional)

Directions

1

In a large, nonstick pot heat olive oil.
2

Saute jalapeno, onions and peppers over medium heat until onions are translucent (5-8 minutes.
3

).
4

Add the remaining ingredients and slowly bring to a boil.
5

Cover and simmer on low heat for 20 minutes.
6

Serve hot.