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Black Bean Chili With Ham And Corn



Yield: 2 Servings

1 t 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 corn,Frozen
1 1/2 T chili powder
1 t cumin,Ground
1 T tomato paste
1 c fat-free,low-fat chicken
-broth
1 c broccoli florets
4 oz low-fat,honey roasted ham
-diced
1 salt and pepper
1/2 loaf crusty sourdough bread
FOR GARNISH ====================
1/2 oz monterey jack cheese,Grated
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.













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