Ingredients:

• 2 tablespoon Organic Valley Butter
• 2 cloves garlic, minced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 medium onion, diced
• 1 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 teaspoon crushed red pepper flakes
• 1 large can diced tomatoes
• 14 ounce (1 can) chicken broth
• 1 lb Organic Prairie Ground Chicken or Turkey
• 14 ounce (1 can) black beans
• 1/3 cup salsa
• 1 1/2 cup organic sweet corn
•  
•  Optional Toppings:
•  Organic Valley Shredded Cheddar
•  Organic Valley Sour Cream
•  organic tortilla chips
•  chopped fresh cilantro

Directions:

1. Heat a large, heavy skillet over high flame. Brown the ground meat, breaking it up as it cooks. Transfer browned meat to a bowl and set aside.

2. Reduce heat in skillet to medium and add the butter. When the butter is hot, add onions, garlic and peppers and sauté a few minutes. Add chili powder, cumin and crushed red pepper flakes. Continue cooking, stirring often, for about 5 minutes or until onions are tender.

3. Add browned meat, tomatoes and broth, and bring to a boil. Reduce heat to medium low and simmer 15 minutes, stirring occasionally.

4. Stir in black beans, salsa and corn.

5. Cover and briefly bring to a boil. Reduce heat to medium and simmer 15 to 20 minutes.

Serving Suggestion:
Top with crushed tortilla chips, shredded Organic Valley cheeses and a generous dollop of sour cream.

Garnish with chopped fresh cilantro if desired.