1 tsp olive oil
1 medium onion, diced
2 cl garlic, crushed
1 small red pepper, diced
1 can black beans(16oz), rinsed and drained
1 medium tomato, cut into 2 pieces
1 cup frozen corn
1 1/2 tbsp chili powder
1 tsp ground cumin
1 tbsp tomato paste
1 cup fat-free, low-fat chicken broth
1 cup broccoli florets
4 oz low-fat, honey roasted ham diced
1 salt and pepper
1/2 loaf crusty sourdough bread
FOR GARNISH
1/2 oz grated monterey jack cheese
2 scallions, chopped
A Recipe for
Black Bean Chili With Ham & Corn
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
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This Recipe for Black Bean Chili With Ham & Corn is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Black Bean Chili With Ham & Corn from the recipe cookbook of Recipes-to-go (Bean)
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Preheat oven to 350 degrees F. Heat oil in a large nonstick skillet
on medium high. Add onion and saute 3 minutes. Add garlic and red
pepper. Saute 3 more minutes. Add black beans, tomatoes, corn, chili
powder and cumin. Mix tomato paste into chicken broth and mix into
chili. Simmer, covered, 10 minutes. Add broccoli and ham and simmer 5
more minutes. Add salt and pepper to taste. Adjust seasonings as
desired. Warm bread in oven for 5 minutes. Slice and serve with
chili. Serve chili over rice and pass cheese and scallions to
sprinkle over top.
Per serving: 703 cal; 41g pro, 105g carb, 16g fat(20%), 46mg chol,
1671mg sodium
Source: Dinner in Minutes, Miami Herald, 1/25/96 format by Lisa
Crawford
Serves: 2
Black Bean Chili With Ham & Corn Recipe brought to you by Recipes To-Go