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Santa Fe Veggie Chili
 

Santa Fe Veggie Chili

A festive hearty dish perfect for large gatherings!

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  • Serves: 16
  • Prep Time: 20 Minutes
  • Cook Time: 28 Minutes
  • Total Time: 48 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 16

Serving Size: 1 cup

Amount Per Serving
 
Calories:
170 
Calories from Fat:
15 
Total Fat:
2g 
Saturated Fat:
0g 
Cholesterol:
0mg 
Sodium:
500mg 
Total Carbs:
31g 
Dietary Fiber:
10g 
Sugars:
3g 
Protein:
9g 

DIRECTIONS

  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).

  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® Hearty Corn Cakes.

NOTE

If hot chili is preferred, increase the ground cayenne red pepper to 1 teaspoon, and increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase SPLENDA® Granulated Sweetener to 2/3 cup.

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

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