Caribbean chili

Yield: 1 Servings

Measure Ingredient
2 cups Diced cooked ham
1 tablespoon Brown sugar
½ teaspoon Allspice (up to 1)
¼ cup Orange marmalade
2 tablespoons Fresh lemon juice
2 cans (15 oz.) black beans, drained, rinsed
1 can (14.5 to 16 oz.) whole tomatoes, cut up, undrained
1 can (4.5 oz.) chopped green chilies
1 Banana, sliced
1 teaspoon Fresh lemon juice
1 tablespoon Chopped cilantro

CHILI

TOPPING

Here's a recipe that I made for dinner last night. It comes from last year's Pillsbury Bake-off cookbook, and was very unusual and very good.

I've left out the brand names.

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 (1-½ cup) servings.

Posted to EAT-L Digest by Cheryl Mainard <cmainard@...> on Jul 8, 1997

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