Ham Chili
Warm up your dinner table with this hearty and flavorful Ham Chili, a unique twist on classic chili recipes! Packed with tender, diced cooked ham, two types of beans, and a medley of colorful bell peppers, this one-pot wonder delivers a rich and smoky flavor enhanced by a blend of chili powder, cumin, and smoked paprika. Crushed tomatoes and chicken broth create a robust base, while optional additions like sweet corn and fresh cilantro add even more depth and texture. Ready in just under an hour, this satisfying dish is perfect for weeknight meals or gameday gatherings. Serve it piping hot with customizable toppings like shredded cheddar cheese and sour cream for a comforting bowl of goodness everyone will love. Perfect for fans of hearty chili, creative uses of leftover ham, and crowd-pleasing dinners!
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Recipe Information
Ingredients
- 2 cups cooked ham, diced
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 28 ounces crushed tomatoes (canned)
- 2 cups chicken broth
- 15 ounces kidney beans, rinsed and drained
- 15 ounces black beans, rinsed and drained
- 1 cup corn kernels (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 0.5 cup shredded cheddar cheese (optional topping)
- 0.25 cup sour cream (optional topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 4–5 minutes until softened.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for an additional 3–4 minutes until the peppers start to soften.
Mix in the diced ham and cook for 2–3 minutes to lightly brown the edges.
Add the chili powder, ground cumin, and smoked paprika. Stir well to coat the vegetables and ham in the spices.
Pour in the crushed tomatoes and chicken broth. Stir to combine, scraping the bottom of the pot to release any brown bits.
Bring the mixture to a gentle simmer, then add the kidney beans, black beans, and corn (if using).
Season with salt and black pepper. Stir again and reduce the heat to low.
Cover and let the chili simmer for 30–35 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning if needed. Remove from heat.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 12.0 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
