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Ranch Bean Chili

 Ranch Bean Chili
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
8 ServingsPrep: 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).

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Ranch Bean Chili (continued)

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.