Recipe - Black Bean Chili With Ham And Corn

1 teaspoon Olive oil
1 md Onion; minced
2 cl Garlic; crushed
1 small Red pepper; minced
1 cn Black beans(16oz); rinsed
and drained
1 md Tomato; cut into 2" pieces
1 cup Frozen corn
1 One half tablespoon Chili powder
1 teaspoon Ground cumin
1 tablespoon Tomato paste
1 cup Fatfree, lowfat chicken
broth
1 cup Broccoli florets
4 ounce Lowfat, honey roasted ham
minced
Salt and pepper
One half Loaf crusty sourdough bread

FOR GARNISH
One half ounce Grated Monterey Jack cheese
2 Scallions; chopped

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
Posted to MMRecipes Digest V3 #259

Date: 21 Sep 96 21:28:36 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM