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Southwest Skillet Chili

Delicious with tortillas or warm, crusty rolls. Even better the next day!

Prep time: 20 minutes
Total time: 1 hour
Serves 4 to 6


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

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.