 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This is a great alternative to a traditional chili. It is especially great for Spring and Summer as it is much lighter and a bit sweet and spicy. It is very easy to make and can even be done on a camping trip as the ingredients (except for the cheese and bread) are all canned or dry. I actually dreamed about this recipe, woke up the next day and wrote it down. I have never found a similar chili so I consider this a one of a kind creation. I love it for lunch or supper, especially with a slice of swiss cheese melted on top and slice of buttered french bread. It is even better the second day as all the flavors get a chance to meld together. Ingredients:
1 (15 ounce) can chunk pineapple (with half the juice) |
1 (15 1/2 ounce) can pinto beans (drained) |
1 (15 1/2 ounce) can navy beans (drained) |
1 (15 1/2 ounce) can diced new potatoes (drained) |
16 ounces diced ham |
1 cup chicken broth |
1 teaspoon chili powder |
1/2 teaspoon cumin |
1/8 teaspoon cayenne pepper |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 garlic clove (chopped) |
1 teaspoon italian seasoning |
6 slices swiss cheese |
1 loaf french bread |
Directions:
1. Add all ingredients, EXCEPT for the Swiss cheese & French bread, into a medium size pot and cook until heated through.
2. Melt a slice of Swiss cheese on top and serve with French bread.
|
|