Ham and Bean Chili

Leftover ham gets an unusual treatment in this creative chili blend that features three kinds of convenient canned beans. You can also serve it in bowls over rice or corn bread and garnish it with cheese.


2 1/2 quarts (10 servings)


2 cups cubed fully cooked ham
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1 tablespoon pure olive 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, optional
1 (2.25 ounces) can sliced ripe olives, drained
1 teaspoon beef bouillon granules
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
shredded cheddar cheese


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 to 20 minutes. Garnish with cheese.

Nutritional Information

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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