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Crock Pot Black-Eye Chili




Source of Recipe


WPCO


List of Ingredients




2 Cups Onion, finely chopped
1 1/2 Cups Carrots, finely chopped
1/2 Cup Celery, finely chopped
1 1/2 Cups Red or Green Pepper, finely chopped
2-3 Cloves Garlic, minced
8 Tsp. Chili Powder
2 Tsp. Ground Cumin
1/4 - 1/2 Tsp. Crushed Red Peppers or Ground Cayenne Pepper
1/4 Cup Fresh Cilantro or Fresh Parsley, chopped
1 14.5 oz. Can of Diced Tomatoes, undrained
1 14.5 oz. Can of Mexican Diced Tomatoes with Peppers, Undrained (if you don't want the heat, use 2 cans regular)
4-15 oz. Cans of Black-Eyed Peas, drained*
2 4 oz. Cans of Chopped Green Chiles
3 Cups Low Sodium Chicken Broth and Beer**
13 oz. Pkg. Of Fully Cooked Smoked Andouille Sausage, chopped***
2 Tab. Cornstarch
4 Tab. Water
Garnish: Shredded Cheddar or Jack Cheese, Chopped Cilantro, Sliced Green Onions, Sliced Hot Peppers



Recipe



Combine all ingredients except the cornstarch, water, and garnishes in your slow cooker. Cover. Cook on low 6-8 hours or on high for 4 hours.

Dissolve cornstarch in water. Stir in chili 30 minutes before serving to thicken.

Serve chili in bowls. Top with your choice of garnishes.