BROWN meat with onions in dressing in Dutch oven on medium-high heat 5 min., stirring occasionally. Add peppers; cook 2 to 3 min. or until crisp-tender.
ADD broth, salsa and chili powder; stir. Bring to boil; cover. Simmer on medium-low heat 1 hour or until meat is tender.
STIR in beans; cook, uncovered, 30 min. Serve over rice.
serving size = 1-2/3 cups (400 mL)