Making Homemade Wine and Beer Dot Com

1 tablespoon extra virgin, olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/2 cup onion, chopped
1 1/3 cup red and yellow peppers, chopped
6 teaspoons chili powder
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoons ground (cayenne) red pepper
1/2 cup Splenda® Granular
3 tablespoons balsamic vinegar
1 (28-ounce) can crushed tomatoes with thick tomato puree
1 (19-ounce) can black beans, undrained
2 (19-ounce) cans dark red kidney beans, undrained
1 (19-ounce) can cannellini beans, undrained
1 (10-ounce) package frozen corn kernels

In a large, non stick, stock pot heat olive oil. Sauté jalapeno pepper, onions, and red and 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.

Cook’s Notes: Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly.

Variation: 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® to 2/3 cup.

Recipe courtesy of Splenda®.

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