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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