Chili Vegetarian Style

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® Granular
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.

Nutrition Info (per serving)
Calories 164; Calories from Fat 17; Protein 9g; Fat 2g (sat 0g); Carbohydrate 30g; Fiber 10g; Cholesterol 0mg; Sodium 502mg