Black-Eye and Vegetable Chili

Recipe adapted from :Fix-It and Forget-It Cookbook, Dawn J. Ranck & Phyllis Pellman Good
Serving Size : 6 

1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped red or green bell pepper -- (or combination)
1 clove garlic -- minced
4 teaspoons chili powder
1 teaspoon ground cumin
2 tablespoons chopped cilantro
1 14.5 oz can diced tomatoes
2 15 oz cans black-eyed peas -- (or 3 cups cooked)
1 4 oz can chopped green chiles
3/4 cup orange juice
3/4 cup water or vegetable broth
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons chopped cilantro

In slow cooker, combine all ingredients except cornstarch, 2 tablespoons of water, and 2 tablespoons of cilantro. Cover. Cook on low for 6 to 8 hours or on high for 4 hours.

Dissolve cornstarch in water. Stir into soup mixture 30 minutes before serving.

Garnish individual servings with cilantro.

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