Smoky White Bean Chili with Roasted Tomato and Ham
Dinner Ideas for Ham
Ready to switch up your chili game? Try this smoky variety with a kick featuring Jones ham slices, fire roasted tomatoes, cilantro and jalapeño.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 2 tablespoons | Vegetable Oil |
| 1 | Onion, finely chopped |
| 1 teaspoon | Crushed Garlic |
| 1 | Jalapeño Pepper, seeded and chopped |
| 1 (6.4 oz.) package | Jones Dairy Farm Ham Slices, finely chopped |
| 1 tablespoon | Chili Powder |
| 1 teaspoon | Ground Cumin |
| 1 teaspoon | Smoked Paprika |
| 1 teaspoon | Dried Oregano |
| 3 cans | Navy or Cannellini Beans |
| 1 (28 oz) can | Fire Roasted Diced Tomatoes |
Salt and Pepper to taste | |
Fresh Cilantro, chopped (optional) | |
Monterey Jack Cheese, grated (optional) |
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Directions
-
Heat oil in large soup pot or Dutch oven over medium-high heat. Add onion, garlic and jalapeño and cook until soft, 3 to 4 minutes.
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Stir in ham, chili powder, cumin, smoked paprika and oregano; sauté 1 minute. Add beans (including their liquid), tomatoes and salt and pepper to taste.
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Simmer over medium heat, partially covered, 20 minutes.
-
Serve in bowls garnished with cilantro and cheese, if desired.
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