Slow Cooker Ham and White Bean Chili Tips, FAQ & printable recipe

Tips for success

To enhance the depth of flavor in this chili, consider serving it with a squeeze of fresh lime juice or a dollop of sour cream. These additions provide a bright acidity or a cooling contrast that cuts through the savory richness of the ham and beans.

If you enjoy a bit more heat, you can incorporate a pinch of cayenne pepper or red pepper flakes when adding the cumin and oregano, though the green chiles already provide a mild, pleasant warmth that should satisfy most palates.

When serving, present the chili in shallow, pre-warmed bowls to keep the temperature steady for longer. A garnish of fresh cilantro or sliced scallions can add a pop of color and a fresh, herbaceous note that complements the earthy beans and cumin.

These simple touches can transform a basic bowl of chili into a more refined dish, perfect for hosting guests or simply elevating your own dining experience. Remember to keep the sides simple to let the main components of the chili shine through.

Variations

• Spicy Ham and Bean Chili: Increase the heat by adding a diced fresh jalapeño or an extra can of diced green chiles with fire-roasted tomatoes for a bolder, spicier flavor profile.
• Creamy Ham and Bean Chili: Stir in a half-cup of heavy cream or cream cheese during the last thirty minutes of cooking to create a richer, more luxurious texture that coats the beans.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave until steaming hot throughout.

Store any leftovers in an airtight container once they have cooled to room temperature. It is important to refrigerate the chili within two hours of cooking to ensure food safety. When stored properly, the flavors will continue to meld, often making the leftovers taste even better the next day.

Ensure the container is sealed tightly to prevent the chili from absorbing any other odors in the refrigerator. Use the leftovers within three to four days for the best quality and flavor.

This chili is an excellent candidate for making ahead, as the flavors become more pronounced after resting. You can prepare the entire recipe a day in advance and store it in the refrigerator. When you are ready to serve, simply reheat it gently on the stovetop or in the slow cooker until it is hot throughout. This makes it an ideal option for planned dinners or when you want to have a quick, comforting meal ready to go during a busy work week.

Serving ideas

Serve this chili hot in shallow bowls, allowing the steam to release its comforting aroma. You may choose to serve it alongside crusty bread or warm cornbread to help soak up the flavorful broth. The simplicity of the dish allows it to stand alone, but adding simple toppings like shredded cheese or a small spoonful of your favorite salsa can add interesting textures and layers of flavor that make the meal feel complete and well-rounded for any occasion or time of day.

For a complete dinner, consider serving the chili with a side of crisp, fresh green salad with a light vinaigrette. The freshness of the greens provides a nice contrast to the heartiness of the beans and ham.

Alternatively, a simple side of roasted vegetables or steamed seasonal greens can round out the dinner beautifully. Whatever you choose, ensure the sides do not overpower the chili, as its flavor is designed to be the highlight of the meal when served warm and fresh.

Frequently asked questions

Recipe card

Slow Cooker Ham and White Bean Chili

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 cups diced ham
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 cups chicken broth

Instructions

1. Place the diced ham into the bottom of the slow cooker. Add the drained cannellini beans and the diced green chiles on top of the ham.
2. Sprinkle the ground cumin and dried oregano evenly over the bean mixture. Carefully pour the chicken broth over all the ingredients until everything is submerged.
3. Cover the slow cooker and cook on low for 4 hours. Once finished, ladle the hot chili into bowls and serve immediately while steaming.

Estimated nutrition per serving

Calories

320

Protein

18 g

Carbohydrates

42 g

Fat

8 g

Fiber

9 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.