Ranch Bean Chili {Freezer Meal}

Tuesday, October 16

I finally found a local freezer meal swap group, and I am so excited! I love freezer meals, and this will be a chance for me to branch out and keep the freezer stocked. For this first meeting I played it safe and did a yummy, veggie-packed ranch chili and cornbread. Now that I know how it works I can get a little more adventurous next time I think! Here is the recipe for the chili:

Ranch Bean Chili

1 lb lean ground beef
3/4 c. chopped onion
1 large carrot, peeled and diced small
1 of each: green, yellow, red, orange bell pepper, chopped
1 tsp minced garlic
1 can dark kidney beans, drained and rinsed
1 can light kidney beans, drained and rinsed
1 can chili beans with sauce
1 lg can crushed tomatoes
1-1/3 cups frozen corn
1 cup water
1 envelope ranch salad dressing mix

Cook beef, onion, carrot and peppers over medium heat until meat is browned and vegetables are tender. Drain. Add remaining ingredients, bring to a boil. Reduce heat, cover and simmer 15 minutes. Cool and transfer to freezer containers. Freeze up to 3 months. To use frozen chili thaw in the refrigerator then heat through in sauce pan or crock pot.


  1. This sounds yum! and I've never heard of a freezer meal swap group... that sounds awesome!

  2. Oooooh sounds yummy! I may have to try this!

  3. I tried chicken chilli bean ranch earlier and would say it was quite substantial (not watery), mild in spiciness, the beans were not too soft, and overall just quite tasty. The texture was just quite good. And being chicken chili, it wasn't as fattening as the beef chili.
    Definitely try Freezer meal soon for change in taste:)

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