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Ingredients
1 1/2 pound(s) lean ground beef
1 large onion, chopped
3 tablespoon(s) chili powder
1 tablespoon(s) olive oil
1 carrot, chopped
1 jar(s) (16 ounces) mild salsa
1 can(s) (14 to 14 1/2 ounces) chicken broth (1 3/4 cups)
1 can(s) (15 to 19 ounces) no-salt-added black beans, rinsed and drained
1 can(s) (11 ounces) no-salt-added whole-kernel corn, drained
1 can(s) (14 1/2 ounces) diced tomatoes in puree
1/2 cup(s) loosely packed fresh cilantro leaves
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Directions
1.Heat nonstick 12-inch skillet over medium-high heat until very hot but not smoking. Add ground beef and half of onion and cook 8 minutes or until liquid evaporates and beef is browned, stirring occasionally to break up beef. Stir in chili powder and cook 2 minutes.
2.Meanwhile, in 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add carrot and remaining onion, and cook 5 minutes or until golden, stirring occasionally. Stir in salsa, broth, beans, corn, and tomatoes with their juice; cook 5 minutes, stirring occasionally.
3.Stir beef mixture into bean mixture; heat through. Sprinkle with cilantro to serve
