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Ingredients

• 1 tbsp 1 tablespoon extra virgin olive oil
• 1 1 jalapeno pepper, seeded and finely chopped
• 0.5 C ½ cup chopped onion
• 1.33 C 1â…“ cups chopped red and yellow bell peppers
• 6 tsp 6 teaspoons chili powder
• 1.5 tsp 1½ teaspoons paprika
• 0.25 tsp ¼ teaspoon garlic powder
• 0.75 tsp ¾ teaspoon ground cayenne pepper
• 0.5 C ½ cup SPLENDA® No Calorie Sweetener, Granulated
• 3 tbsp 3 tablespoons balsamic vinegar
• 1 1 (28 ounce) can crushed tomatoes with thick tomato puree
• 1 1 (19 ounce) can black beans, undrained
• 2 2 (19 ounce) cans dark red kidney beans, undrained
• 1 1 (19 ounce) can cannellini beans, undrained
• 1 1 (10 ounce) package frozen whole kernel corn

Description

Santa Fe Veggie Chili - The Huffington Post

Kitchen Daily