Place the sliced sun-dried tomatoes in a bowl and cover with hot water. Set aside. (If the sun-dried tomatoes were packed in oil, use this in place of olive oil for the next step in the recipe.)
Heat your choice of oil (olive, avocado, or reserved sun-dried tomato oil) in a large pot over medium heat. Sauté the onion, garlic and chili powder for 5 minutes, or until the onion is softened. Add ham and pepper to the onion mixture and cook for another 5 minutes.
If using canned beans, drain and rinse the beans. Drain the sun-dried tomatoes, reserving 1 cup of the soaking liquid. Add the diced tomatoes, sun-dried tomatoes and reserved liquid, and beans to the pan. Bring to a boil, reduce heat and simmer for 5 minutes. Season with salt and pepper, to taste, and stir in parsley. Enjoy!