Ranch Bean Chili
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
485
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).