Ham and Bean Chili Recipe

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Ham and Bean Chili Recipe
Ham and Bean Chili Recipe photo by Taste of Home
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Ham and Bean Chili Recipe

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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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 2 cups cubed fully cooked ham
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive or vegetable 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

Directions

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 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).
Originally published as Ham and Bean Chili in Quick Cooking December 2000, p16

Nutritional Facts

1 cup: 214 calories, 5g fat (1g saturated fat), 15mg cholesterol, 1242mg sodium, 30g carbohydrate (7g sugars, 8g fiber), 13g protein.

  • 2 cups cubed fully cooked ham
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive or vegetable 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 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).
Originally published as Ham and Bean Chili in Quick Cooking December 2000, p16

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FoodFan20 User ID: 7668517 73432
Reviewed Feb. 12, 2014

"I thought this was too salty. I did omit the olives and used salsa instead of picante sauce. Maybe it was the ham but didn't much like it. I even put sour cream on it to tone it down but didn't work"

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