RANCH BEAN CHILI

Ranch Bean Chili image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (3 quarts).

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 840mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 11g fiber), Protein 23g protein.