---------- Recipe via Meal-Master (tm) v8.03

     Title: Black Bean Chili with Ham and 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

-----------------------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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