SALSA BEEF STEW
Yields: About 10 cups or 8 main-dish servings

1 1/2 pounds lean ground beef
1 large onion, chopped
3 tablespoons chili powder
1 tablespoon olive oil
1 carrot, chopped
1 jar (16 ounces) mild salsa
1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
1 can (15 to 19 ounces) no-salt-added black beans, rinsed and drained
1 can (11 ounces) no-salt-added whole-kernel corn, drained
1 can (14 1/2 ounces) diced tomatoes in puree
1/2 cup loosely packed fresh cilantro leaves

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.

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.

Stir beef mixture into bean mixture; heat through. Sprinkle with cilantro to serve.