Mexican Chili Recipe

I tasted this Chili prepared without meat (vegetarian) and simply LOVED IT!

Thank you Megan for very kindly preparing and sharing this recipe (Megan got it it from her mother, who got it from a co-worker,...etc., etc.)

 Enjoy!

1 can dark red kidney beans (drained and rinsed)
1 can black beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
2 cans diced tomatoes
2 cans white corn*
2 envelopes taco seasoning (I use the Meijer brand hot-n-spicy)
2 envelopes Hidden Valley Ranch dressing (the powder)
2 cups water**
1 lb. ground beef or turkey (OPTIONAL)

 Mix above together in a large pot, bring to a boil, reduce heat, and then simmer for as long as you want (at least 10 minutes though).

 Top with cheese, sour cream, and/or scallions (OPTIONAL).

 *I replace the corn with some chopped onion (you could do both though).
**I found that 2 cups of water makes it really juicy. I go with 1 cup as I prefer it a little thicker.