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
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

Printed from tasteofhome.com Oct 13, 2008

-----------------------Fold------------------------

Ham and Bean Chili cont.

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).