| 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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