Blackeye and Vegetable chile
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
0.33 tbsp Extra Virgin Olive Oil
16 tbsp Onion (raw), chopped
1 cup Carrot - raw, chopped (by PIANOGRRRL)
1 cup, strips Green Peppers (bell peppers)
1 tsp Garlic Minced (by MASHELDON)
4 tsp Chili powder
0.33 tbsp *McCormick ground cumin (by CHGOMOMMA)
1.5 cup Del Monte Diced Tomatoes, No Salt Added
3 cup Blackeye Peas, not canned, cooked (by CTRYAN5733)
3 tbsp Chopped Green Chiles (by MAB1116)
0.75 cup Orange Juice
.0625 cup Cornstarch
0.75 cup Vegetable Broth
0.125 cup Cilantro, Fresh Chopped (by NEVERNAKED)
0.5 cup Cheddar Cheese Low Fat Shredded (by JEANNETTE59)
In large saucepan, heat olive oil over medium heat. Add carrots, onions, bell pepper and carlic. Cook 5 minutes. Stir in chili powder, cumin, tomatoes, blackeyes, green chiles and orange juice.
In a small bowl, stir cornstarch into broth or water until smooth. Stir into chili. Bring to boil, reduce heat and simmer, stirring often to preven sticking. Stir in cilantro. Top each serving with 2 Tbl cheddar cheese
Serving Size: 4 2-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user DONNA3179.
Serving Size: 4 2-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user DONNA3179.
Nutritional Info Amount Per Serving
- Calories: 1,267.6
- Total Fat: 30.7 g
- Cholesterol: 76.9 mg
- Sodium: 1,864.6 mg
- Total Carbs: 221.8 g
- Dietary Fiber: 41.3 g
- Protein: 88.6 g
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