Ranch Bean Chili
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 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
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1 pound lean ground beef (90% lean)
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3/4 cup chopped onion
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1 medium green pepper, chopped
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1 each small sweet orange, red and yellow peppers, chopped
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1 teaspoon minced garlic
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2 cans (16 ounces each) kidney beans, rinsed and drained
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1 can (16 ounces) chili beans, undrained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (11-1/2 ounces) tomato juice
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1-1/3 cups fresh or frozen corn
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1 cup water
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1 envelope ranch salad dressing mix
Directions
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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.
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2.
Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.
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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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