Four-Star Chili

Ingredients

• 14 oz beef broth fat-free reduced-sodium canned
• 30 oz black beans rinsed canned
• 1 Tbsp chili powder 
• 4 cups brown rice long-grain hot cooked
• 0.5 cup dressing italian kraft
• 1 large onion chopped
• 1 lb beef and pork boneless for stew, cut into 1/2-inch pieces
• 1 large bell pepper green red chopped
• 16 oz taco bellâ® & chunky salsa thick

Equipment

• frying pan
• dutch oven

Directions

1. Brown meat with onions in dressing in Dutch oven or large deep skillet on medium-high heat 5 min., stirring occasionally.
2. Add peppers; cook 2 to 3 min. or until crisp-tender.
3. Add salsa, broth and chili powder; stir. Bring to boil. Cover; simmer on medium-low heat 1 hour or until meat is tender.
4. Stir in beans; cook, uncovered, 30 min.
5. Serve over rice.