Chili (Ham & Vegetable)

Leftover ham gets an unusual treatment in this creative chili blend that features three kinds of convenient canned beans and plenty of vegetables for a delicious one pot meal.

2 Tbsp. extra-virgin olive oil
2 cups onions, diced
2 cups carrots, diced
2 cups celery, diced
2 cups red, yellow and green bell peppers, diced
1 head garlic, finely chopped (~ ½ cup)
1 (28 oz) can whole tomatoes, undrained (796 mL)
1 (15 oz) can white kidney beans, rinsed and drained (540 mL)
1 (15 oz) can Great Northern beans, rinsed and drained (540 mL)
1 (15 oz) can pinto beans, rinsed and drained (540 mL)
4 cups cooked ham, cubed (600 g)
4 cups chicken or beef broth (1 L)
1 Tbsp. Italian seasoning
1 tsp. sea salt
1 tsp. black pepper, freshly ground

Garnish:
cheddar cheese, shredded

In a large saucepan, add the olive oil and sauté the onions on medium-high for 3 minutes. Add the carrots, celery, bell peppers and garlic, cook for 5 minutes or until tender.

Stir in the tomatoes, beans, ham and broth. Bring to a boil and stir in the seasonings. Reduce heat and simmer, uncovered, for 1 hour. Remove cover, adjust seasonings and simmer for 1 hour or until desired consistency is reached.

Garnish with shredded cheese before serving.