Vegetarian Chili

• 1 tablespoon extra virgin olive oil
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup onion, chopped
• 3/4 cup red bell pepper, chopped
• 3/4 cup yellow bell pepper, chopped
• 6 teaspoons chili powder
• 1 1/2 teaspoons paprika
• 1/4 teaspoon garlic powder
• 3/4 teaspoon cayenne pepper
• 1/2 cup splenda no calorie artificial sweetener
• 3 tablespoons balsamic vinegar
• 1 (28 ounce) can crushed tomatoes with thick puree
• 1 (19 ounce) can black beans, undrained
• 2 (19 ounce) cans red kidney beans, undrained
• 1 (19 ounce) can cannellini beans, undrained
• 1 (10 ounce) bag frozen whole kernel corn

1. In large nonstick stockpot heat olive oil.
2. Saute jalapeno pepper, onion, and bell peppers over medium heat until onions are translucent (5-8 minutes).
3. Add remaining ingredients and slowly bring to boil.
4. Cover and simmer on low heat for 20 minutes.

extra virgin olive oil, pepper, onion, red bell pepper, yellow bell pepper, chili powder, paprika, garlic, cayenne pepper, splenda, balsamic vinegar, tomatoes, black beans, red kidney beans, cannellini beans, whole kernel corn

Taken from www.food.com/recipe/vegetarian-chili-400075 (may not work)