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Ham and Bean Chili

Yields8 Servings

Ham and Bean Chili

 1 cup sun-dried tomatoes, sliced
 1 red onion, chopped
 4 garlic cloves, minced
 2 tbsp olive oil
 1 tbsp chili powder
 3 cups ham, chopped
 2 cups green bell pepper, chopped
 6 cups cannellini beans (cooked or canned)
 4 cups tomatoes, diced (or 28-oz can)
 salt and pepper, to taste
 ¼ cup parsley, chopped

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!

Nutrition Facts

Servings 0