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Post by mandie68 on Aug 11, 2002 1:37:17 GMT -5
(courtesy of Splenda.com)
Preparation Time: 20 min Cook Time: 30 min Serves: 16
1 Tbl. extra virgin, olive oil 1 jalapeno pepper, seeds removed, fine chopped 1/2 cup onion, chopped 1 1/3 cup red & yellow peppers, chopped 6 tsp. chili powder 1 1/2 tsp. paprika 1/4 tsp. garlic powder 3/4 tsp. ground (cayenne) red pepper 1/2 cup SPLENDA® Granular 3 Tbl. balsamic vinegar 1 28-oz. can crushed tomatoes with thick tomato puree 1 19-oz. can black beans, undrained 2 19-oz. cans dark red kidney beans, undrained 1 19-oz. can cannelini beans, undrained 1 10-oz. box Corn kernels, frozen
In a large, non stick, stock pot heat olive oil. Sauté jalepeno pepper, onions, and red & 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.
* Note: If hot chili is preferred, increase the ground cayenne red pepper to 1 teaspoon, & increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase SPLENDA to 2/3 cup.
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