Buckeye State Chili

 

1

lb lean (at least 80%) ground beef

1

large onion, chopped (1 cup)

1

large green bell pepper, chopped (1 cup)

2

cloves garlic, finely chopped

1

jar (16 oz) Old El Paso® Thick 'n Chunky mild salsa

1

can (15 oz) Muir Glen® organic tomato sauce

1

cup Progresso® beef flavored broth (from 32-oz carton)

1/4

cup creamy peanut butter

1/4

cup semisweet chocolate chips

1

small chipotle chile in adobo sauce (from 7-oz can), seeded and finely chopped

2

tablespoons chili powder

2

teaspoons ground cumin

1

can (15 oz) Progresso® black beans, drained, rinsed

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

• 1 In 5-quart Dutch oven, cook beef, onion, bell pepper and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• 2 Stir in salsa, tomato sauce, broth, peanut butter, chocolate chips, chipotle chile, chili powder and cumin.
• 3 Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in beans and corn; simmer uncovered 10 to 15 minutes, stirring occasionally, until desired consistency.