1 tbsp canola oil
1 jalapeno, seeded (important) and chopped fine*
1/2 cup chopped onion
1 1/3 cups chopped bell peppers both red, yellow, and green
2 tbsp chili powder
1 1/2 tsp paprika
1/4 tsp garlic powder
3/4 tsp ground cayenne pepper
1/2 cup Splenda Granulated
3 tbsp balsamic vinegar
1 can (28-oz) crushed tomatoes
1 can (19-oz) black beans, undrained
2 cans (19-oz each) kidney beans, undrained
1 can (19-oz) cannellini beans, undrained
1 pkg (10-oz) frozen whole kernel corn

Heat the canola oil in a large stockpot or Dutch oven.  Saute the peppers and onion over medium heat until the onions are translucent, approximately 5 to 8 minutes.

Add the remaining ingredients to the pot and bring to a boil.  Cover and simmer over low heat for 20-25 minutes.

To serve, ladle chili into serving bowls and top with a sprig of fresh parsley or cilantro, if desired.

Note: File Photo

NOTE: This chili is even better the next day.  Store in refrigerator overnight.  To reheat, cook over low heat, stirring constantly.
* Do not touch eyes or face when handling jalapeno peppers. It is a good idea to wear gloves.
Yield: 12 to 16 servings

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