1 tbsp canola oil
1 jalapeno, seeded (important) and chopped fine*
1/2 cup chopped onion
1 1/3 cups chopped bell peppers both red, yellow, and green
2 tbsp chili powder
1 1/2 tsp paprika
1/4 tsp garlic powder
3/4 tsp ground cayenne pepper
1/2 cup Splenda Granulated
3 tbsp balsamic vinegar
1 can (28-oz) crushed tomatoes
1 can (19-oz) black beans, undrained
2 cans (19-oz each) kidney beans, undrained
1 can (19-oz) cannellini beans, undrained
1 pkg (10-oz) frozen whole kernel corn
Heat the canola oil in a large stockpot or Dutch oven. Saute the peppers and onion over medium heat until the onions are translucent, approximately 5 to 8 minutes.
Add the remaining ingredients to the pot and bring to a boil. Cover and simmer over low heat for 20-25 minutes.
To serve, ladle chili into serving bowls and top with a sprig of fresh parsley or cilantro, if desired.
NOTE: This chili is even better the next day. Store in refrigerator overnight. To reheat, cook over low heat, stirring constantly.
Yield: 12 to 16 servings
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.