Ham and Bean Chili Recipe
Leftover ham gets an unusual treatment from Carol Forcum of Marion, Illinois in this creative chili blend that features three kinds of convenient canned beans. "I sometimes serve it in bowls over rice or corn bread and garnish it with cheese," she notes.
- 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
- 1. 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).
1 serving (1 cup) equals 214 calories, 5 g fat (1 g saturated fat), 15 mg cholesterol, 1,242 mg sodium, 30 g carbohydrate, 8 g fiber, 13 g protein.
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