Santa Fe Veggie Chili

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      Santa Fe Veggie Chili
      1 tbs extra virgin olive oil1 jalapeno pepper, seeded and finely chopped

      1/2 cup chopped onion

      1 1/3 cups chopped red and yellow bell peppers

      6 tsp chili powder

      1 1/2 tsp paprika

      1/4 tsp garlic powder

      3/4 tsp ground cayenne pepper

      1/2 cup SPLENDA

      3 tbs balsamic vinegar

      28-oz canshed tomatoes with thick tomato puree

      19-oz can black beans, undrained

      2 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
      smiley eat drink smilie

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