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Santa Fe Veggie Chili

Prep Time :
20 min
Bake Time :
Makes :
16 servings
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This recipe is:

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


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).


Nutrition Information

Amount per Serving

Serving Size: 16 servings

Total Calories: 170 

Calories from Fat: 15

Total Fat: 2 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 500 mg

Total Carbohydrates: 31 g

Fibre: 10 g

Sugars: 3 g

Protein: 9 g


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