Recipe by Maker of SPLENDA® Sweetener Products
"A festive hardy dish perfect for large gatherings!"
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extra virgin olive oil
jalapeno pepper, seeded and finely chopped
1 1/3 cups
chopped red and yellow bell peppers
1 1/2 teaspoons
ground cayenne pepper
SPLENDA® No Calorie Sweetener, Granulated
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
Awesome chili, even without the Splenda!
Way too sweet even without the splenda. Smelled good, that was about it.
This is the best veggie chili recipe i have found yet. Although some kids may not like it mine did.I added green beans and chick peas with the other ingrediants. But this is awesome chili!!!!
The best veggie chili ever! Great consistency. I consider this a very sweet chili, so next time I might decrease use less splenda. Makes a big pot. So good!
thought this was great! the only change I made was to reduce the splenda by 1/2 as suggested by others...also didn't have any cayenne pepper, so it wasn't spicy, but the chili pepper was enough for us...really loved the flavor the balsamic vinegar gave it...will definately make again...
I used this recipie in a recent chili cookoff and won 1st place! No one knew it was vegetarian and I even threw in some soy "meat" to make it more "chili like." :) It was a hit!
These was the best vegetarian chili I have ever had - I shared with all of my friends. I am not a vegetarian, but will never eat regular chili again! I did leave the splenda out and served over white rice with cheddar cheese on top - We loved it!
I have been eating this chili for lunch all week - it is great on top of rice, baked potato, even butternut squash, spicy but not too hot. I only added 1/4 c splenda - still thought it was too sweet but let it sit overnight as recommended and the sweeetness went away. Love that a serving has 10 grams of fiber.
* Percent Daily Values are based on a 2,000 calorie diet.
Chili Vegetarian Style
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 17
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