Chili Vegetarian Style:

Date Added: 8 Dec 2009
Listed in: Soups, Stews and Chili

• 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

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.

This recipe currently has 0 comments. Add your own comment in the right hand menu.

	The Journey is an online support group for WLS patients and those seeking information about weight loss surgery. Whether you are pre- or post-op, Join Our WLS Support Community today. We will be happy to welcome you into our growing Community!