Gail's Vegetarian Chili
Gail
Gail’s simple and amazing veg chili
ingredients
- 1 tbsp EVOO
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 cup chopped onion
- 1 1/3 cups diced red and yellow bell peppers
- 6 tsp chili powder
- 1 1/2 tsp paprika
- 1/4 tsp garlic powder
- 3/4 tsp ground red pepper
- 1/3 cup Splenda, granular
- 3 tbsp cider vinegar
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) black beans, undrained
- 2 cans (15 oz each) dark red kidney beans, undrained
- 1 can (15 oz) cannellini or other white beans, undrained
- 1 box (10 oz) frozen corn kernals
- Salt
directions
- 1
HEAT olive oil in large stock pot. Saute jalapeno, onion and bell peppers over medium heat until onions are translucent, about 5-8 minutes.
- 2
ADD remaining ingredients, and season to taste with salt. Bring to a boil, cover and simmer over low heat for 20 minutes. Serve hot.
- 3
For spicy chili, increase ground red pepper to 1 tsp and chili powder to 7 tsp.
notes
serve with cornbread; top with shredded chedder and a few chopped onions.
Source: Diabetic Cooking
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