Guest guest Posted December 16, 2006 Report Share Posted December 16, 2006 Black-Eye and Vegetable Chili 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. ______ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2006 Report Share Posted December 16, 2006 Tamara, This recipe is an interesting twist. Most recipes for chili are pretty similiar. I have never seen a chili recipe with orange juice. What does orange juice do to the flavor or the recipe in general? Does it make it taste a lot different? Thanks GB , Tamara L <tamara534 wrote: > > Black-Eye and Vegetable Chili > > 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. > > ______ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2006 Report Share Posted December 16, 2006 I've used OJ in chili before. I thought I was being clever. Alas, there is nothing new under the sun. It just gives it a sweet background, just like mango in spicy dishes. -Erin www.zenpawn.com/vegblog , " greatyoga " <greatyoga wrote: > > Tamara, > > This recipe is an interesting twist. Most recipes for chili are > pretty similiar. I have never seen a chili recipe with orange juice. > What does orange juice do to the flavor or the recipe in general? > Does it make it taste a lot different? > > Thanks > GB Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2006 Report Share Posted December 16, 2006 I have no idea....I shared it before I tried it. I am trying to eat healthier and found it while searching for something different. Sorry, Tamara >greatyoga <greatyoga >Dec 16, 2006 4:44 PM > > Re: CP Black-Eye and Vegetable Chili - not TNT > >Tamara, > >This recipe is an interesting twist. Most recipes for chili are >pretty similiar. I have never seen a chili recipe with orange juice. > What does orange juice do to the flavor or the recipe in general? >Does it make it taste a lot different? > >Thanks >GB > > , Tamara L <tamara534 wrote: >> >> Black-Eye and Vegetable Chili >> >> 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. >> >> ______ >> > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2006 Report Share Posted December 17, 2006 Thanks Erin GB , " Erin " <truepatriot wrote: > > I've used OJ in chili before. I thought I was being clever. > Alas, there is nothing new under the sun. It just gives > it a sweet background, just like mango in spicy dishes. > > -Erin > www.zenpawn.com/vegblog > > > , " greatyoga " <greatyoga@> > wrote: > > > > Tamara, > > > > This recipe is an interesting twist. Most recipes for chili are > > pretty similiar. I have never seen a chili recipe with orange juice. > > What does orange juice do to the flavor or the recipe in general? > > Does it make it taste a lot different? > > > > Thanks > > GB > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.