Caribbean Chili
Recipe type: Soups and Stews
Serves: 4
  • 2 Cups diced cooked ham
  • 1 Tablespoon brown sugar
  • 1 teaspoon allspice
  • 1/4 Cup orange marmalade
  • 2 Tablespoons fresh lemon juice
  • 2 (15 ounces) cans black beans, drained, rinsed
  • 1 (14 5 to 16 ounces) can whole tomatoes, cut up, undrained
  • 1 (4 5 ounces) can chopped green chilies
  • Topping:
  • 1 banana, sliced
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon chopped cilantro
  1. In a large saucepan combine all chili ingredients. Cook over medium-high heat for 10 to 12 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally. In a small bowl, combine banana slices with lemon juice; toss to coat. Top each serving of chili with banana slices and cilantro. 4 (1-1/2 cup) servings.
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