| Olive Bean Chili
3 tablespoons of molasses
1 1/2 teaspoons of dry mustard
1 1/2 teaspoons of soy sauce
2 teaspoons of olive oil
2 medium carrots, cut diagonally into 1/4 inch slices
1 large onion, chopped
1 tablespoon of chili powder
3 large tomatoes (1 1/2 pounds), chopped
one 15 ounce can of pinto beans, drained
one 15 ounce can of kidney beans, drained
3/4 cup of California ripe olives, sliced
1/2 cup of plain nonfat yogurt
crushed red pepper flakes
Combine molasses, mustard and soy sauce, set aside. Heat oil in large skillet, add carrots, onion, chili powder and 1/4 cup of water. Cook, covered, about 4 minutes or until carrots are almost tender. Uncover and cook, stirring until liquid has evaporated. Add molasses, mixture with tomatoes, pinto beans, kidney beans and olives. Cook, stirring gently, about 5 minutes or until mixture is hot and tomatoes are soft. Ladle chili into bowls, top with yogurt. Sprinkle with pepper flakes to taste. 4 servings |
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