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Ham and Bean Chili

By: Carol Forcum  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 102 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

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Original Recipe Yield 10 servings
 

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 (28 ounce) can diced tomatoes, undrained
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (8 ounce) jar picante sauce
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup water
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 1 teaspoon beef bouillon granules
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded Cheddar cheese

Directions

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2007 by shaelawnsmom 
The only thing I changed was the diced tomatoes. I used Crushed tomatos. This is a yummy and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2007 by SeaHag 
This recipe was an ok way to use up some leftover ham, but it wasn't a hit with the family. It... MORE

 
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