Chili Vegetarian Style: This Chili Vegetarian Style recipe is sponsored by WLS Journey Community Forums at www.WLSJourney.org
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• 1 tablespoon extra virgin olive oil


• 1 jalapeno pepper, seeded and finely chopped


• ½ cup chopped onion


• 1⅓ cups chopped red and yellow bell peppers


• 6 teaspoons chili powder


• 1½ teaspoons paprika


• ¼ teaspoon garlic powder


• ¾ teaspoon ground cayenne pepper


• ½ cup SPLENDA® No Calorie Sweetener, Granulated


• 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 whole kernel corn

Cooking Instructions...

Preparation Time 20 min | Cooking Time 28 min:
16 servings | 160 Calories | 9g Protein | 30g Carbohydrates | 2g Fat

A festive hardy dish perfect for large gatherings!

• 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 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 a low heat, stirring constantly.


• Garnish with cheddar cheese and sliced green onion.

Recipe courtesy of WLS Journey Recipe Central
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