Sunday, March 2, 2014

Southwestern Style Chili

This was super easy to put together and does taste even better on day 2!  Next time I will cut way back on the sweetener.
Southwestern Style Chili

1 tbsp extra virgin olive oil
1 jalapeno pepper, seeded, finely chopped
1/2 cup chopped onion
1-1/3 cups chopped red and yellow bell peppers
6 tsp chili powder
1-1/2 tsp paprika
1/4 tsp garlic powder
3/4 tsp ground cayenne pepper
1/2 cup no-calorie sweetener, granulated
3 tbsp balsamic vinegar
1 (28 oz) can crushed tomatoes with tomato puree
1 (19 oz) can black beans, undrained
2 (19 oz) cans dark red kidney beans, undrained
1 (19 oz) can cannellini beans, undrained
1 (10 oz) box frozen, whole kernel corn

1. In a large, non stick, stock pot heat olive oil. Saute jalapeno pepper, onion and bell peppers over medium heat until onions are translucent (5-8 minutes).

2. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer over low heat for 20 minutes. Serve hot. Chili tastes best when allowed to sit overnight. Refrigerate chili in a covered pot overnight. Bring to a boil over a low heat, stirring constantly.

If hot chili is preferred, increase the ground cayenne pepper to 1 teaspoon, and increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase granulated sweetener to 2/3 cup.

Yield: 16 servings.
Serving Size: 1 Cup per serving.

WW PointsPlus+ = 4

Nutritional information:
Calories: 170, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 500mg, Carbohydrates 31g, Fiber 10g, Sugars 3g, Protein 9g

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