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We’re always looking for tasty soup recipes made from healthy legumes. I bought a bowl of chili one day at work—a fundraiser for a good cause—and the cook had added whole black olives to her recipe … a combination I had never thought of, but found quite tasty.

Here’s my version of a mild chili with black olives, inspired by my co-worker’s contribution (when I make this recipe, I use homemade pinto bean soup in place of the canned pinto beans). 

1. Brown in skillet and drain, if necessary:

1 lb ground elk or venison

Salt & pepper to taste 

2. In a large soup pot, heat over medium-high heat:

1 (14.5-oz) can of diced tomatoes

1 (16-oz) can kidney beans with broth

3 (16-oz) cans pinto beans with broth

1 (15-oz) can whole black olives, drained

Browned elk or venison

½-1 cup water (if you like a thinner soup) 

3. In medium pan, heat 1 Tbsp olive oil over medium-high heat. Sauté until tender:

1 whole white onion, chopped

1 red pepper, chopped 

4. Add sautéed vegetables to soup pot along with:

2 tsp roasted garlic 

5. Mix spices together and stir into soup:

1 Tbsp chili powder

1 tsp garlic salt

2 tsp Mrs. Dash’s seasoning

1 tsp ground cumin

½ tsp lemon pepper 

6. Bring to a boil; reduce heat and simmer for at least 20 minutes uncovered.  

7. Just before serving, stir in:

3-4 green onions, sliced 

8. Serves 6-8.


Chili w/ Black Olives


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