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    Black Bean Chili with Ham and Corn


    Source of Recipe


    Miami Herald

    List of Ingredients




    1 ts Olive oil
    1 md Onion; diced
    2 cl Garlic; crushed
    1 sm Red pepper; diced
    1 cn Black beans(16oz); rinsed
    -and drained
    1 md Tomato; cut into 2" pieces
    1 c Frozen corn
    1 1/2 tb Chili powder
    1 ts Ground cumin
    1 tb Tomato paste
    1 c Fat-free, low-fat chicken
    -broth
    1 c Broccoli florets
    4 oz Low-fat, honey roasted ham
    -diced
    Salt and pepper
    1/2 Loaf crusty sourdough bread

    FOR GARNISH

    1/2 oz Grated Monterey Jack cheese
    2 Scallions; chopped

    Recipe



    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.



    Source: Dinner in Minutes, Miami Herald, 1/25/96

 

 

 


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