| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | 2 | Servings | ||
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | md | Onion; diced |
| 2 | Cloves garlic; crushed | |
| 1 | Red bell pepper; diced | |
| 1 | cn | (10oz) black beans; rinsed & drained |
| 1 | md | Tomato; chopped |
| 1 | c | Frozen corn |
| 1 1/2 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1 | tb | Tomato paste |
| 1 | c | Fat-free or low-fat chicken broth |
| 4 | oz | Low-fat; honey roasted ham, diced |
| Salt and pepper | ||
| 1/2 | Loaf crusty sourdough bread | |
| 1/2 | oz | Grated Monterey Jack cheese |
| 2 | Scallions; chopped |
INSTRUCTIONS
Cost: $ ; Preparation Time: 20 minutes Difficulty Level: 3 ; Servings: 2 1. Preheat oven to 350F. Heat oil in a large, non-stick skillet over medium-high heat. Add onion and saute 3 minutes. Add garlic and red pepper. Saute 3 more minutes. Add black beans, tomatoes, corn, chili powder and cumin. 2. Mix tomato paste into chicken broth and mix into chili. Simmer, covered, 10 minutes. Add ham and simmer 5 more minutes. Add salt and pepper to taste. Adjust seasonings as desired. 3. 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. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <trp-mailing-list@gourmetconnection.com> on Sep 23, 1998, converted by MM_Buster v2.0l.
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