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Black Eye And Vegetable Chili

Southern.Crockpot's picture
Ingredients
  Finely chopped onions 1 Cup (16 tbs)
  Finely chopped carrots 1 Cup (16 tbs)
  Finely chopped pepper 1 Cup (16 tbs) (Red / Green Variety)
  Garlic 1 Clove (5 gm), minced
  Chili powder 4 Teaspoon
  Ground cumin 1 Teaspoon
  Chopped cilantro 2 Tablespoon
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can)
  Cooked black eyed peas 3 Cup (48 tbs)
  Canned chopped green chilies 4 Ounce (1 Can)
  Orange juice 3⁄4 Cup (12 tbs)
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a slow cooker, combine together all the ingredients except for the cornstarch, water, cheese, cilantro and 2 tablespoons of water.
2) Cover the cooker and cook over low heat for 6 to 8 hours or over high heat for 4 hours.
3) In the remaining water, dissolve the cornstarch and stir it into the soup mixture about 30 minutes before serving.

SERVING
4) Serve hot after garnishing individual servings with cilantro and cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Servings: 
4

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