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Ranch Bean Chili

Total Time

Prep: 25 min. Cook: 20 min.

Makes

8 servings (3 quarts)

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

Directions

  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.

Nutrition Facts

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

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