Recipe by KeyWee
This is a great way to use up that leftover ham! Delicious, quick & easy. Don't be afraid to vary some of the ingredients as desired. Don't like olives or so many beans? - leave 'em out - it will still taste great.
Top Review by Domestic Goddess
Key Wee, this was good chili, very unusual, but good. I needed to use up some ham, so I'm glad you posted this recipe. I didn't have a red bell pepper, nor did I add the salt. It still tasted good. My husband and I thought the 1 tsp. of thyme was a bit too much, so the next time I will only add 1/2 tsp. I didn't have any picante sauce, so I used a medium flavored salsa. At least the salsa had green peppers in it, so it was a substitute for the red bell pepper. We liked the variety of beans used in this chili. Also, I did not add the black olives. I couldn't find them. I'm certainly glad you posted this unusual ham chili. "It was good "!
- 2 cups cooked ham (cubed)
- 1 red bell pepper (chopped)
- 1 medium onion (chopped)
- 1 clove garlic (crushed)
- 1 tablespoon olive oil
- 1 (15 ounce) can kidney beans (rinse & drain)
- 1 (15 ounce) can pinto beans (rinse & drain)
- 1 (15 ounce) can great northern beans (rinse & drain)
- 1 (28 ounce) can diced tomatoes (undrained)
- 1 (15 ounce) can tomato sauce
- 1 (8 ounce) jarmild picante sauce
- 1⁄2 cup water
- 1 (2 1/2 ounce) can black olives
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon beef bouillon granules (or one cube)
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- In Dutch oven, heat oil and saute peppers, onion, and garlic until tender.
- Add ham, beans, tomatoes, tomato& picante sauces, and water.
- Bring to a boil.
- Add remaining ingredients, lower heat, and simmer uncovered for 20 minutes.
- Add cooked pasta, if desired, for"chili mac".