Crockpot Maple Ham and White Bean Chili for Cozy Holiday Dinners

Warm up your holiday week with a comforting pot of slow cooker ham and white bean chili. Infused with sweet maple syrup, smoky paprika, and fresh rosemary, this cozy dinner comes together with effortless dump-and-go prep. It is a hearty, wholesome meal that makes the most of your slow cooker while filling your kitchen with wonderful aromas.

Ingredients

• 3 cups cooked ham, diced
• 3 cans (15 oz each) cannellini beans, rinsed and drained
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 1 tablespoon maple syrup
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 sprig fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place the diced ham, rinsed cannellini beans, chopped onion, and minced garlic into the slow cooker insert.
2. Pour in the chicken broth and diced tomatoes with their juices.
3. Add the maple syrup, smoked paprika, dried oregano, salt, and black pepper. Stir gently to combine.
4. Lay the fresh rosemary sprig on top of the mixture.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the vegetables are tender and the flavors are fully blended.
6. Remove and discard the spent rosemary sprig before serving.
7. Ladle the hot chili into bowls and serve immediately.

Tips

• This recipe is a wonderful way to use leftover holiday baked ham.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Serve with crusty artisanal bread or warm cornbread on the side.