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Black Eye And Vegetable Chili

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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4.103125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 328 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.5%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 15.1 mg5%

Sodium 423.9 mg17.7%

Total Carbohydrates 54 g17.9%

Dietary Fiber 14.4 g57.7%

Sugars 11.6 g

Protein 16 g32.8%

Vitamin A 170.2% Vitamin C 132.4%

Calcium 20% Iron 18.3%

*Based on a 2000 Calorie diet

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Black Eye And Vegetable Chili Recipe