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Lucky Crock Pot Black-Eye Pea Chili

  • 2 Cups Onion, finely chopped
  • 1 ½ Cups Carrots, finely chopped
  • ½ Cup Celery, finely chopped
  • 1 ½ Cups Red or Green Pepper, finely chopped
  • 2-3 Cloves Garlic, minced
  • 8 Tsp. Chili Powder
  • 2 Tsp. Ground Cumin
  • ¼ - ½ Tsp. Crushed Red Peppers or Ground Cayenne Pepper
  • ¼ 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
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.

Thanks to wcpo.com

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