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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Caribbean Chili |
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Serves: 4 Print this RecipeServing Size: 1 1/4 cup Ralph Berger - Jamestown, North Carolina Bake-Off® Contest 37, 1996 This tropical twist to an all-time favorite just might awaken the chili lover in everyone. Green chiles add zip to ham sweetened with brown sugar and orange marmalade. It's topped by a surprisingly tasty combo of banana and fresh cilantro. CHILI 2 cups diced cooked ham 1 tablespoon brown sugar 1/2 to 1 teaspoon allspice 1/4 cup orange marmalade 2 tablespoons fresh lemon juice 2 (15-ounce) cans black beans, drained, rinsed 1 (14 1/2-ounce) can to (16-ounce) can whole tomatoes, undrained, cut up 1 (4 1/2-ounce) can chopped green chilies TOPPING 1 banana 1 teaspoon fresh lemon juice, if desired 1 tablespoon chopped fresh cilantro In large saucepan or Dutch oven, 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. Slice banana into small bowl. Add lemon juice; toss to coat. Top each serving of chili with banana slices and cilantro. Nutrition Per Serving (1 1/4-cup): Calories 390; Protein 26g; Carbohydrate 60g; Fat 5g; Sodium 1750mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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