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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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. Ingredients:
2 cups cubed fully cooked ham |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 garlic clove, minced |
1 tablespoon olive oil |
1 can (28 ounces) diced tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 jar (8 ounces) picante sauce |
1 can (8 ounces) tomato sauce |
1/2 cup water, optional |
1 can (2-1/4 ounces) 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 the olives, bouillon, thyme, salt and pepper. Reduce heat, simmer, uncovered, for 15-20 minutes. Garnish with cheese. Yield: 10 servings (about 2-1/2 quarts).
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