Chili Vegetarian Style

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.

• 1 tablespoon extra virgin olive oil
• 1 jalapeno pepper, seeded and finely chopped
• ½ cup chopped onion
• 1⅓ cups chopped red and yellow bell peppers
• 6 teaspoons chili powder
• 1½ teaspoons paprika
• ¼ teaspoon garlic powder
• ¾ teaspoon ground cayenne pepper
• ½ 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