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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Loaded with beans, peppers, tomatoes and corn, this hearty, colorful chili is sure to be a family hit. âI often take it to potlucks and always come home with an empty pot!â Nancy Foreman - East Wenatchee, Washington Ingredients:
1 pound ground beef |
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 |
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. Yield: 8 servings (3 quarts).
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