BLACK BEAN CHILI WITH HAM & CORN

      Title: BLACK BEAN CHILI WITH HAM & CORN
  Categories: Miamiherald, Meat/pork, Beans
       Yield: 2 Servings
  
       1 ts 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  Frozen corn
   1 1/2 tb Chili powder
       1 ts Ground cumin
       1 tb Tomato paste
       1 c  Fat-free, low-fat chicken
            -broth
       1 c  Broccoli florets
       4 oz Low-fat, honey roasted ham
            -diced
            Salt and pepper
     1/2    Loaf crusty sourdough bread
 
 MMMMM------------------------FOR GARNISH-----------------------------
     1/2 oz 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
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