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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is so darn simple to make and is so filling you just have to give it a try but it does have a kick to it. Ingredients:
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 1/2 teaspoons paprika |
1/4 teaspoon garlic powder |
3/4 teaspoon red pepper flakes |
1/3 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 |
Directions:
1. 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.
2. Add remaining indredients, and season to taste with salt. Bring to boil, cover and simmer over low heat for 20 minutes. Serve hot.
3. 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.
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