Ranch Bean Chili

• 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

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.

ground beef, onion, green pepper, sweet orange, garlic, kidney beans, chili beans, tomatoes, tomato juice, corn, water, salad dressing

Taken from www.tasteofhome.com/recipes/ranch-bean-chili/ (may not work)