Ranch Bean Chili Recipe

4.5 5 5
Ranch Bean Chili Recipe
Ranch Bean Chili Recipe photo by Taste of Home
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Ranch Bean Chili Recipe

Read Reviews
4.5 5 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 3/4 cup chopped onion
  • 1 medium green pepper, chopped
  • 1 each small sweet orange, red and yellow peppers, chopped
  • 1 teaspoon minced garlic
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (11-1/2 ounces) tomato juice
  • 1-1/3 cups fresh or frozen corn
  • 1 cup water
  • 1 envelope ranch salad dressing mix

Directions

In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.
To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through. Yield: 8 servings (3 quarts).
Originally published as Ranch Bean Chili in Simple & Delicious March/April 2009, p65

Nutritional Facts

1-1/2 cup: 298 calories, 5g fat (2g saturated fat), 28mg cholesterol, 840mg sodium, 44g carbohydrate (9g sugars, 11g fiber), 23g protein.

  • 1 pound lean ground beef (90% lean)
  • 3/4 cup chopped onion
  • 1 medium green pepper, chopped
  • 1 each small sweet orange, red and yellow peppers, chopped
  • 1 teaspoon minced garlic
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (11-1/2 ounces) tomato juice
  • 1-1/3 cups fresh or frozen corn
  • 1 cup water
  • 1 envelope ranch salad dressing mix
  1. In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.
  3. To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through. Yield: 8 servings (3 quarts).
Originally published as Ranch Bean Chili in Simple & Delicious March/April 2009, p65

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Reviews forRanch Bean Chili

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pajamaangel User ID: 1603339 165403
Reviewed Oct. 27, 2013

"This was just o.k. A little too tomatoey for my liking. There are better chili recipes out there."

MY REVIEW
voodoowitch User ID: 635464 96004
Reviewed Sep. 7, 2012

"Very good. My husband barely got any because I really liked it. The only substitution I made was using a small can of green giant corn."

MY REVIEW
kokakat User ID: 2183466 151711
Reviewed Oct. 2, 2009

"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."

MY REVIEW
sarac2001 User ID: 1317207 154144
Reviewed Apr. 13, 2009

"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!"

MY REVIEW
Bobby1982 User ID: 1292172 78056
Reviewed Mar. 25, 2009

"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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