Blackeye And Vegetable Chili
Source of Recipe
the web
List of Ingredients
1 teaspoon olive oil
1 cup finely chopped onion
1 cup finely chopped carrots
1 cup red or green bell pepper, finely chopped
1 clove garlic, minced
4 teaspoons chili powder
1 teaspoon ground cumin
1 can (14.5 ounces) diced tomatoes, undrained
3 cups cooked Blackeyes or 2 cans (15 ounces each) Blackeyes, rinsed, drained
1/4 cup canned chopped green chiles
3/4 cup orange juice
1 tablespoon cornstarch
3/4 cup water, chicken broth or vegetable broth
2 tablespoons chopped cilantro
1/2 cup shredded low-fat Cheddar cheese
Recipe
In large saucepan, heat olive oil over medium heat. Add onion, carrots, bell pepper and garlic; cook 5 minutes.
Stir in chili powder, cumin, tomatoes, Blackeyes, chiles and orange juice.
In a small bowl, stir cornstarch into broth or water until smooth; stir into chili. Bring to a boil; reduce heat and simmer 20 minutes, stirring often to prevent sticking.
Stir in cilantro.
Top each serving with Cheddar cheese.
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