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