"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chili Vegetarian Style Recipe

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This recipe for Chili Vegetarian Style, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeded and finely chopped
1/2 cup chopped onion
1 1/3 cups chopped red and yellow bell peppers
6 teaspoons chili powder
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoon ground cayenne pepper
1/2 cup SPLENDAŽ No Calorie Sweetener, Granulated
3 tablespoons balsamic vinegar
1 (28 ounce) can crushed tomatoes with thick tomato puree
1 (19 ounce) can black beans, undrained
2 (19 ounce) cans dark red kidney beans, undrained
1 (19 ounce) can cannellini beans, undrained
1 (10 ounce) package frozen whole kernel corn

1 In a large, non stick, stock pot heat olive oil. Saute jalapeno pepper, onion, and red and yellow 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 on low heat for 20 minutes. Serve hot. Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly. Serve with SPLENDAŽ Hearty Corn Cakes.

Nutrition Info (per serving)
Calories 170 | Calories from Fat 15 | Fat 2g (sat 0g) | Cholesterol 0mg | Sodium 500mg | Carbohydrate 31g | Fiber 10g | Sugar 3g | Protein 9g




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