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Loaded with beans, peppers, tomatoes and corn, this hearty, colorful chili is sure to be a family hit. “I often take it to potlucks and always come home with an empty pot!” Nancy Foreman - East Wenatchee, Washington
Nutritional Facts 1-1/2 cups equals 298 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 840 mg sodium, 44 g carbohydrate, 11 g fiber, 23 g protein.
Originally published as Ranch Bean Chili in Simple & Delicious March/April 2009, p65
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Reviewed on Oct. 02, 2009 by kokakat
My husband dislikes chili, but he loved this one. I changed the kidney beans to black beans. it was really good. can't wait for leftovers.
Reviewed on Apr. 13, 2009 by sarac2001
I made this for a last minute lunch when my in-laws were coming over. I only had green pepper on-hand, but the chili was delicious!! Everyone enjoyed the lunch so much and I had plenty leftover for the freezer for a quick meal on a weeknight!
Reviewed on Mar. 25, 2009 by Bobby1982
I made "Ranch Bean Chili" for dinner. My eldest son so enjoyed the chili that he asked if he could take the left-overs to work and share with his co-workers. They all enjoyed it so much that they wanted the recipe.
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