Santa Fe Veggie Chili Recipe | No Calorie Sweetener & Sugar Substitute | SPLENDA® Skip to main content

Santa Fe Veggie Chili Recipe

Serves: 
16
20 minutes
Calories per serving: 140
Diabetes Friendly

Recipe Ingredients

1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeded and finely chopped
1/2 cup chopped onion
1 1/3 cups chopped red and yellow bell peppers
2 tablespoons chili powder
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoon ground cayenne pepper
12 packets SPLENDA® Naturals Stevia Sweetener
3 tablespoons balsamic vinegar
1 (28 ounce) can crushed tomatoes with thick tomato puree
1 (19 ounce) can black beans, drained
2 (19 ounce) cans dark red kidney beans, undrained
1 (19 ounce) can cannellini beans, undrained
1 (10 ounce) package frozen whole kernel corn

Preparation

In a large, non-stick, stock pot heat olive oil. Sauté 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 low heat, stirring constantly. Serve with SPLENDA® Hearty Corn Cakes.

Note

Serving Size: 1 cup If hot chili is preferred, increase the ground cayenne red pepper to 1 teaspoon, and increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase SPLENDA Granulated Sweetener to 2/3 cup.

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Nutrition Info Per Serving

Nutrition Info Per Serving 16 servings, Serving Size: 1 cup

Calories
140
Calories From Fat
15
Total Fat
2
g
Saturated Fat
0
g
Trans Fat
0
g
Cholesterol
0
mg
Sodium
380
mg
Total Carbohydrate
27
g
Dietary Fiber
7
g
Sugars
5
g
Protein
7
g

Conversion Chart

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