Chili Vegetarian Style

• 1 tablespoon extra virgin olive oil
• 1 jalapeno pepper, seeded, finely chopped
• 12 cup onion, diced
• 1 13 cups red and yellow peppers, diced
• 6 teaspoons chili powder
• 1 12 teaspoons paprika
• 14 teaspoon garlic powder
• 34 teaspoon ground cayenne pepper
• 13 cup Splenda sugar substitute
• 3 tablespoons cider vinegar
• 1 (820 ml) can crushed tomatoes, with paste
• 2 (850 ml) cansundrained black beans
• 2 (850 ml) cansundrained red kidney beans
• 1 (425 ml) canundrained cannellini beans
• 1 (285 g) package frozen corn kernels
• salt (optional)

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

extra virgin olive oil, pepper, onion, red, chili powder, paprika, garlic, ground cayenne pepper, splenda sugar substitute, cider vinegar, tomatoes, black beans, beans, cannellini beans, corn kernels, salt

Taken from www.food.com/recipe/chili-vegetarian-style-374942 (may not work)