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Ranch Bean Chili Recipe

  • 8servings
  • 45minutes
  • 298calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Fluorine, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound lean ground beef (90% lean)

  2. 3/4 cup chopped onion

  3. 1 medium green pepper, chopped

  4. 1 teaspoon minced garlic

  5. 1 each small sweet orange, red and yellow pepper, chopped

  6. 2 cans (16 ounces each ) kidney beans, rinsed and drained

  7. 1 can (16 ounces) chili beans, undrained

  8. 1 can (14-1/2 ounces) diced tomatoes, undrained

  9. 1 can (11-1/2 ounces) tomato juice

  10. 1-1/3 cups fresh or frozen corn

  11. 1 cup water

  12. 1 envelope ranch salad dressing mix

Instructions Jump to Ingredients ↑

  1. Ranch Bean Chili Recipe photo by Taste of Home 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. Yield: 8 servings (3 quarts).

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