- This topic has 1 reply, 1 voice, and was last updated February 10, 2016 at 11:53 pm by .
- February 10, 2016 at 11:53 pm #369375mos
Santa Fe Veggie Chili
1 tbs extra virgin olive oil1 jalapeno pepper, seeded and finely chopped
1/2 cup chopped onion1 1/3 cups chopped red and yellow bell peppers
6 tsp chili powder
1 1/2 tsp paprika1/4 tsp garlic powder
3/4 tsp ground cayenne pepper
1/2 cup SPLENDA3 tbs balsamic vinegar
28-oz canshed tomatoes with thick tomato puree
19-oz can black beans, undrained2 19-oz cans dark red kidney beans, undrained
19-oz can cannellini beans, undrained
10-oz pkg frozen whole kernel corn
In a large, non stick, stock pot heat olive oil. Saute jalapeno pepper, onion, and red and yellow peppers over medium heat until onions are translucent (5-8 min).
Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 min. 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. Serves 16
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