Caribbean Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | 1 | Servings | |
INGREDIENTS
| 2 | c | Diced cooked ham |
| 1 | T | Brown sugar |
| 1/2 | t | Allspice, up to 1 |
| 1/4 | c | Orange marmalade |
| 2 | T | Fresh lemon juice |
| 2 | 15 oz. black beans | |
| drained rinsed | ||
| 1 | 14.5 to 16 oz. whole | |
| tomatoes cut up | ||
| undrained | ||
| 1 | 4.5 oz. chopped green | |
| chilies | ||
| 1 | Banana, sliced | |
| 1 | t | Fresh lemon juice |
| 1 | T | Chopped cilantro |
INSTRUCTIONS
Here's a recipe that I made for dinner last night. It comes from last year's Pillsbury Bake-off cookbook, and was very unusual and very good. I've left out the brand names. In a large saucepan combine all chili ingredients. Cook over medium-high heat for 10 to 12 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally. In a small bowl, combine banana slices with lemon juice; toss to coat. Top each serving of chili with banana slices and cilantro. 4 (1-1/2 cup) servings. Posted to EAT-L Digest by Cheryl Mainard <cmainard@ARTIC.EDU> on Jul 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2169
Calories From Fat: 247
Total Fat: 27.9g
Cholesterol: 326.5mg
Sodium: 9623.9mg
Potassium: 6018.6mg
Carbohydrates: 334.7g
Fiber: 82.5g
Sugar: 93.9g
Protein: 161.2g