This chili is a healthy and hardy dish, perfect for everyone but with the diabetics in mind. Make this in your slow cooker and bake a batch of rolls or cornbread and you'll have a perfect cold weather dish.
Ingredients:
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-ounce) 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)
Put all ingredients in your slow cooker on low and cook all day (7-8 hrs) OR:
in a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5 to 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 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® Granular to 2/3 cup.
