Ranch Bean Chili

Photo by: Taste of Home

1 pound lean ground beef
3/4 cup chopped onion
1 medium green pepper, chopped
1 teaspoon minced garlic
1 orange pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
2 cans (16 oz. each) kidney beans, rinsed and drained
1 can (16 oz) chili beans, undrained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (11.5 oz) tomato juice
1 1/3 cups fresh or frozen corn
1 cup water
1 envelope ranch salad dressing mix

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 the 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.

Taste of Home, pg. 68 Fall 2010 Edition