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TEST KITCHEN APPROVED

Ranch Bean Chili

Name: Ranch Bean Chili
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings (3 quarts)
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 25 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Nancy Foreman

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

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

TEST KITCHEN APPROVED

Ranch Bean Chili

5 Reviews Add your review

Yield:8 servings (3 quarts)

Prep:25 min

Cook:20 min

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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

Text Ingredients

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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.