Black-Eye and Vegetable Chili

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* Exported from MasterCook *

 

Black-Eye and Vegetable Chili

 

Recipe By :Fix-It and Forget-It Cookbook, Dawn J. Ranck & Phyllis Pellman

Good

Serving Size : 6 Preparation Time :0:00

Categories : Chilis Fix-It and Forget-It Cookbook

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

1/2 cup shredded Cheddar cheese

2 tablespoons chopped cilantro

 

In slow cooker, combine all ingredients except cornstarch, 2 tablespoons of

water, cheese, 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 cheese and cilantro.

 

S(ISBN):

" 1-56148-317-6 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 571 Calories; 6g Fat (8.5% calories from

fat); 37g Protein; 98g Carbohydrate; 17g Dietary Fiber; 10mg Cholesterol; 107mg

Sodium. Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0