Santa Fe Veggie Chili Recipe

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).

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 tsp (5 mL) and increase the chili powder to 7 tsp (35 mL). If sweeter chili is preferred, increase SPLENDA® Granulated to 2/3 cup (160 mL).


  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 jalapeno pepper; seeded and finely chopped
  • 1/2 cup (125 mL) chopped onion
  • 1 1/3 cup (330 mL) chopped red and yellow bell peppers
  • 6 tsp (30 mL) chili powder
  • 1 1/2 tsp (7 mL) paprika 1/4 tsp (1 mL) garlic powder
  • 3/4 tsp (3 mL) ground cayenne pepper
  • 1/2 cup (125 mL) SPLENDA® No Calorie Sweetener- Granulated
  • 3 tbsp (45 mL) balsamic vinegar
  • 1 x 28 oz (794 g) can crushed tomatoes with thick tomato puree
  • 1 x 19 oz (539 g) can black beans; undrained
  • 2 x 19 oz (539 g) cans dark red kidney beans; undrained
  • 1 x 19 oz (539 g) can cannellini beans; undrained
  • 1 x 10 oz (283 g) package frozen whole kernel corn

Nutrition information

per serving
Total Calories 170
Calories from Fat 15
Total Fat 2.00g
Saturated Fat 0.00g
Cholesterol 0mg
Sodium 500.00mg
Total Carbohydrates 31.0g
Fibre 10.00g
Sugars 3.00g
Protein 9.00g

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