1 Tablespoon extra virgin, olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/2 cup chopped onion
1 1/3 cups red & yellow peppers, chopped
6 teaspoons chili powder
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoon ground (cayenne) red pepper
1/3 cup SPLENDA? Granular
3 Tablespoons cider vinegar
1 28-ounces can crushed tomatoes with thick tomato puree
2 15-ounce can black beans (Do Not Drain!)
2 15-ounce cans dark red kidney beans (Do Not Drain!)
1 15-ounce can cannellini beans (Do Not Drain!)
1 10-ounce box Corn kernels, frozen
Salt to taste (optional)
1. In a large, non stick, stock pot heat olive oil. Saut? jalapeno, onions,
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.*
Makes 16 servings.
Note: If spicier chile 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? Granular to 2/3 cup.
* This chile, like most chiles, tastes best the day after it is made.
Refrigerate chile in covered pot overnight. Bring to a boil over a low heat, stirring constantly.
Nutrients Per Serving:
Calories 160 Carbohydrates 30 g Protein 9 g
Total Fat 1.5 g Saturated Fat 0 g Cholesterol 0 mg
Sodium 480 mg
Dietary Exchanges: 1 lean meat, 1 1/2 starch.