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Dinnertime Recipes

Santa Fe Veggie Chili


A festive hearty dish perfect for large gatherings!

What You Need

  • 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 SPLENDA┬« 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 SPLENDA® Hearty Corn Cakes.
Number of servings (yield)





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