Black Eye And Vegetable Chili
|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)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
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.
4) Serve hot after garnishing individual servings with cilantro and cheese.