11/07/2018 Ranch Bean Chili

Ranch Bean Chili

Recipe Courtesy of Cindy Schumacher

1 pound ground beef (90% lean)
¾ cup chopped onion                                             
1 medium green pepper chopped                  
1 each small yellow, orange & red pepper chopped  
1 tsp. minced garlic                              
2 cans (16 oz.) kidney beans, rinsed and drained       
1 can (16 oz.) chili beans undrained                         
1 can diced tomatoes (14½ oz.) undrained
1 can (11½ oz.) tomato juice
1 1/3 cup fresh or frozen corn
1 cup water
1 envelope ranch salad dressing mix
1 Tbsp. chili powder (optional)
1 tsp. cumin (optional)

In a Dutch oven, cook the beef, onion, and peppers over medium heat until the 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 any remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.