Ingredients

• 1 tablespoon 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
• 6 teaspoons 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
• 3 tablespoons balsamic vinegar
• 1 (28 ounce) can crushed 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

Instructions

1. In large nonstick stockpot heat olive oil.

2. Saute jalapeno pepper, onion, and bell peppers over medium heat until onions are translucent (5-8 minutes).

3. Add remaining ingredients and slowly bring to boil.

4. Cover and simmer on low heat for 20 minutes.