Black Bean Chili with Ham & Corn
Submitted by hiraly
Quick black bean chili with honey-roasted ham, sweet corn, broccoli, and tomato in a cumin-chili broth. Serve over rice with crusty sourdough on the side. Ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minA weeknight chili that doesn’t mess around. Forty-five minutes, one skillet, dinner done.
Onions, garlic, and red bell pepper get a quick sauté before black beans, tomatoes, corn, and a rich hit of tomato paste dissolved in chicken broth join the mix. Chili powder and cumin do the heavy lifting on flavor.
Broccoli florets and diced honey-roasted ham go in at the very end, just long enough to warm through without overcooking.
Spoon it over rice, sprinkle Monterey Jack and chopped scallions on top, and tear off a hunk of warm sourdough to mop up the bowl.
Kitchen Tips
- Add the broccoli and ham last. Five minutes is all they need. The broccoli should still have some snap, and the ham just needs to heat through.
- Dissolve the tomato paste into the chicken broth first before adding it to the pan. This prevents clumps and distributes the flavor evenly.
- Warm the sourdough in the oven while the chili simmers. Five minutes is enough to get the crust crackling.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Heat oil in a large nonstick skillet on medium high.
Add onion and sauté 3 minutes.
Add garlic and red pepper. Sauté 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.
Comments
