Ingredients
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1/2 cup sun dried tomatoes
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1 red onion
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1 1/2 cloves garlic
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2 tbsp olive oil
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2 1/2 tsp chili powder
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4 oz ham
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1 green bell pepper
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3 (15.5 oz) cans cannellini beans
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3 tomatoes
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2 tbsp flat-leaf parsley
Steps
1
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.
2
Slice the ham into strips and dice the pepper. Add both to the onion mixture and cook an additional 5 min.
3
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.
Tips
You can freeze the chili in an air tight container for up to 3 months.
Comments
Serve with warm tortillas