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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 InformationAmount 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