Learn how to make Summer Time Chili, one of Rita's recipes for 4th of July picnics.

Summer Time Chili


  • ½ cup sundried tomatoes
  • 1 red onion
  • 2 cloves garlic
  • 2 tablespoon olive oil
  • 2 teaspoons chili powder
  • 4 ounces ham, optional
  • 1 green bell pepper
  • 3 (15-ounce) cans cannellini beans, drained
  • 3 fresh medium tomatoes
  • 2 tablespoons flat leaf parsley


  1. Slice the sun-dried tomatoes and place in bowl. Cover with hot water and set aside. Roughly chop the onion and finely chop the garlic.
  2. Heat olive oil in heavy saucepan over medium heat. Sauté onion, garlic and chili powder for 5 minutes.
  3. Slice ham into strips and dice the pepper. Add both to the onion mixture and cook 5 minutes.
  4. Drain and rinse the beans. Roughly chop the tomatoes. Drain the sun-dried tomatoes, reserving ½ cup liquid.
  5. Add tomatoes, sun-dried tomatoes and reserved liquid and beans to the pan and simmer for 5 minutes. Season with black pepper and garnish with parsley.

Makes 4 servings.