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Summer Chili

Chili is great any time of year. This version is light and fresh and makes good use of summer produce for its flavor.

Serves 4
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
596 calories per serving


> 1/2 cup sun dried tomatoes
> 1 red onion
> 1 1/2 cloves garlic
> 2 tbsp olive oil
> 2 1/2 tsp chili powder
> 4 oz ham
> 1 green bell pepper
> 3 (15.5 oz) cans cannellini beans
> 3 tomatoes
> 2 tbsp flat-leaf parsley


Slice the sun-dried tomatoes and place in bowl. Cover with boiling water and set aside. Roughly chop the onion and finely chop the garlic. Heat the olive oil in a heavy saucepan over medium heat. Sauté the onion, garlic and chili powder for 5 min, or until the onion is translucent.
Slice the ham into strips and dice the pepper. Add both to the onion mixture and cook an additional 5 min.
Drain and rinse the beans. Roughly chop the tomatoes. Drain the sun-dried tomatoes, reserving ½ cup liquid. Add the tomatoes, sun-dried tomatoes and reserved liquid and beans to the pan and simmer for 5 min. Season with salt (in moderation) and pepper and garnish with parsley.


Serve with warm tortillas


You can freeze the chili in an air tight container for up to 3 months.

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