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Preparation Time : 20
Cook Time : 28
Total Time : 48
1tablespoon 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
6teaspoons 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
3tablespoons balsamic vinegar
1 (28 ounce) cancrushed 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
In large nonstick stockpot heat olive oil.
Saute jalapeno pepper, onion, and bell peppers over medium heat until onions are translucent (5-8 minutes).
Add remaining ingredients and slowly bring to boil.
Cover and simmer on low heat for 20 minutes.
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