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Categories:
extra-virgin olive oil pepper onion red pepper yellow pepper chili powder paprika garlic red pepper Splenda apple cider vinegar tomatoes black beans red kidney beans cannellini beans
Viewed: 3 - Published at: 9 years agoIngredients
- 1 tablespoon extra virgin olive oil
- 1 jalapeno pepper, seeded & finely chopped
- 1 medium onion, chopped
- 1 medium red pepper, chopped
- 1 medium yellow pepper, chopped
- 6 teaspoons chili powder
- 1 12 teaspoons paprika
- 14 teaspoon garlic powder
- 34 teaspoon red pepper flakes
- 13 cup Splenda granular
- 3 tablespoons apple cider vinegar
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans black beans, undrained
- 2 (15 ounce) cans red kidney beans, undrained
- 1 (15 ounce) can cannellini beans, undrained
Method
- Heat olive oil in large stock pot.
- Saute jalapeno, onion and bell peppers over medium heat until onions are translucent, about 5 to 8 minutes.
- Add remaining indredients, and season to taste with salt.
- Bring to boil, cover and simmer over low heat for 20 minutes.
- Serve hot.
- NOTE: Make ahead of time for best flavor.
- For spicy chili, increase ground red pepper flaces to 1 teaspoon and increase chili powder to 7 teaspoons.
