Ranch Bean Chili Recipe

By sjhelling

Ingredients

• 1 pound lean ground beef (90% lean)
• 3/4 cup chopped onion
• 1 medium green pepper, chopped
• 1 teaspoon minced garlic
• 1 each small sweet orange, red and yellow pepper, chopped
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (16 ounces) chili beans, undrained
• 1 can (14-1/2 ounces) Hunt’s® Original 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

Preparation

Step 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.
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. Yield: 8 servings (3 quarts).