Friday, November 07, 2008

Cheering for Chili

I'm so excited!! Tomorrow is the big chili cookoff festival in Atlanta, the one that I enjoyed so much last year. To date, it remains the best outdoor event I've attended in this particular city. I mean, how do you top an afternoon of delicious homemade chili, beer and bluegrass bands - especially if the temperature is in the upper-60s/low-70s, like the forecasters are predicting. Last year, we got to taste-test a variety of recipes provided by area residents and restaurant chefs. While I enjoyed every spoonful, I think my favorite was a green chili stew with tenderloin beef tips, potato, cilantro, onion and corn. Delicious! Wonder what the stand-out will be this time around?

By the way, if you needed another reason to grab a spoon and dig in, chili is pretty dang good for you. Tomatoes, for example, contain lycopene, vitamins C, A and K, fiber and potassium. These nutrients aid in the development of healthy teeth, bones, skin and hair, help lower blood pressure and possibly reduce the risk of cardiovascular disease and some cancers. Chili peppers contain a substance called capsaicin, which is now being studied as an effective treatment for sensory nerve fiber disorders. Some peppers have also been shown to reduce blood cholesterol and triglyceride levels.

Anyhoo, while I won't be whipping up any chili recipes for the big event, I do have a few sucralose-sweetened tricks up my sleeve. Check out these dee-lish recipes courtesy of

Chili Vegetarian Style


Finally, since tomorrow is National Cappuccino Day, here is a low-cal recipe for all you coffee lovers out there. Have a great weekend!

Cappuccino Mix in a Jar

2/3 cup instant coffee granules
1 cup powdered non-dairy creamer
1 cup powdered chocolate drink mix
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 teaspoon ground cinnamon
3/8 teaspoon ground nutmeg
Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin.
In a large bowl, combine creamer, chocolate mix, instant coffee, SPLENDA® Granulated Sweetener, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 - 12 ounce jars.
Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.

More Splenda recipes here.


Anonymous said...

That green chili stew sounds wonderful. It sounds like a good recipe to google.

I found your page by googling sugar free maple powder because I want to try to figure out how I can find, or even make, maple sprinkles with Splenda that I can take when I travel for pancakes, waffles etc.

You wouldn't happen to have any ideas, would you?

This is a very nice blog! Have a great day...:D

Katie said...

Hi CJ. Thanks for reading! And thanks for the positive feedback. I'm going to look into this "maple sprinkles with Splenda" topic and get back to you. A quick search didn't pull up much in the way of recipes...but it doesn't mean it can't be done. Give me a few days and I'll see what I can find out. Please keep visiting.

TheRealMusician said...

I'm a little nervous about using Splenda though...

I found an article online called The Danger Of Splenda

It made a pretty convincing argument. But that same site also recommended that you could use something called Agave Nectar.

What do you think? Think it's safe?

Katie said...

Hey worries. Despite the online claims of some critics, the safety of sucralose is documented by one of the most extensive and thorough safety testing programs ever conducted on a new food additive. More than 100 studies of humans and animals, conducted across a broad range of areas and representing over 20 years of research, clearly indicate that sucralose does not cause any adverse health effects, including cancer, birth defects, tooth decay and more. For more information, visit and