Printable | Taste of Home

Ham and Bean Chili

2 cups cubed fully cooked ham
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 jar (8 ounces) picante sauce
1 can (8 ounces) tomato sauce
1/2 cup water, optional
1 can (2-1/4 ounces) sliced ripe olives, drained

Printed from tasteofhome.com Oct 13, 2008

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Ham and Bean Chili cont.

1 teaspoon beef bouillon granules
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese

In a large saucepan, cook the ham, onion, green pepper and garlic in
oil until tender. Stir in tomatoes, beans, picante sauce, tomato
sauce and water if desired. Bring to a boil. Stir in the olives,
bouillon, thyme, salt and pepper. Reduce heat, simmer, uncovered, for
15-20 minutes. Garnish with cheese.

Yield: 10 servings (about 2-1/2 quarts).