Black-Eyed Peas and Vegetable Chili

1 cup finely chopped onions

1 cup finely chopped carrots

1 cup finely chopped red and green peppers (either, or or both to total 1 cup)

1 clove garlic, minced

4 tsp chili powder

1 tsp ground cumin

2 tbs chopped cilantro

14 1/2 oz diced tomatoes

3 cups cooked black-eyed peas, drained

4 oz can chopped green chilies

3/4 cup orange juice

3/4 cup water or chicken broth

1 tbs cornstarch

2 tbs water

1/2 cup shredded cheddar cheese

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Combine all ingredients except cornstarch, 2 tbs water, cheese. Cover and cook on low for 6 – 8 hours in a crock pot or on high for 4 hours.

Dissolve cornstarch in water and stir into soup mixture 30 minutes before end of cooking time.

Serve into bowls and top with cheddar cheese.