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Calories per serving: 140
1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeded and finely chopped
1 1/3 cups chopped red and yellow bell peppers
2 tablespoons chili powder
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
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.
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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