Vegetarian

Blackeye and Vegetable chile is for Dinner.

Blackeye and Vegetable chile takes 20 minutes to prepare.

Blackeye and Vegetable chile takes 25 minutes to cook.

Blackeye and Vegetable chile makes 1 servings.

The ingredients for Blackeye and Vegetable chile are:

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)

Here is how you make Blackeye and Vegetable chile:

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 cheeseServing Size: 4 2-cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user DONNA3179.

The nutritional information for Blackeye and Vegetable chile is:

• Servings Per Recipe: 1
• 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

Blackeye and Vegetable chile is Mexican cuisine.

The dietary needs meet for Blackeye and Vegetable chile is Vegetarian