Vegetarian Santa Fe Chili

• 1 tablespoon extra-virgin olive oil
• 1 jalapeno pepper seeded, finely chopped
• 1/2 cup chopped onion
• 1 1/3 cups yellow bell peppers chopped red &
• 7 teaspoons chili powder
• 1 1/2 teaspoons paprika
• 1/4 teaspoon garlic powder
• 1 teaspoon ground cayenne pepper
• 1/2 cup sweetener no-calorie granulated
• 3 tablespoons balsamic vinegar
• 28 ounces crushed tomatoes in tomato puree
• 19 ounces black beans undrained
• 38 ounces red kidney beans dark, undrained
• 19 ounces cannellini beans undrained
• 10 ounces 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 over low heat for at least 20 minutes. Serve hot. Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over low heat, stirring constantly.

extravirgin olive oil, pepper, onion, yellow bell peppers, chili powder, paprika, garlic, ground cayenne pepper, balsamic vinegar, tomatoes, black beans, red kidney, beans, kernel corn

Taken from www.yummly.com/recipe/Vegetarian-Santa-Fe-Chili-976446 (may not work)