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

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


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.