Spicy Ham Chili
Smoky ham joins all the usual suspects for a slowly cooked spicy stew thats great served over hot rice.
1 pound ham, cut into ½-inch cubes
2 tablespoons olive oil
1 large onion, chopped
1 jalapeno chile, seeded and minced*
2 cloves garlic, minced
2 28-oz. cans chopped tomatoes, undrained
1 10-oz. package frozen whole kernel corn
1 15-oz. can black beans, rinsed and drained
1 green pepper, seeded and diced
2 tablespoons brown sugar
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 tablespoon Worcestershire sauce
In small skillet, heat olive oil and sauté onion, jalapeno and garlic until onion is tender, about 4 minutes.** Place onion mixture in 4-5-quart crockpot, add remaining ingredients and mix gently. Cover and cook on High setting 4 hours. Serve over hot rice, with sour cream, shredded Cheddar cheese, and chopped fresh cilantro, if desired.
*Wear rubber cloves when handling hot chile.
**Use caution when sautéing chile; do not inhale fumes or stand with face directly over skillet.
Calories 330 calories
Protein 22 grams
Fat 10 grams
Sodium 640 milligrams
Cholesterol 40 milligrams
Recipe Courtesy of the National Pork Board.