Ingredients

1 cup chopped onions 4 garlic cloves, minced or pressed 2 teaspoons olive oil 1/2 cup peeled/grated carrot 1 1/2 teaspoon chili powder 1 teaspoon cumin 3 cups cooked pinto or kidney beans (two 15 ounce cans, drained) 2 tbsp. dijon mustard 2 tbsp. soy sauce 1 1/2 cup rolled oats salt and pepper to taste Saute the onions and garlic in the oil for about 5 minutes until the onion sbegin to soften. Add the carrots, chili powder and cumin and cook on low heat for 5 minutes. Set aside. Mash the beans in a large bowl with a potato masher or back of spoon. Add the mustard, soy sauce, ketchup or tomato paste, and the sauteed vegetables. Mix in the oats. Add salt/pepper to taste. Moisten your hands and form the burger mixture into 6 2-4' patties. Lightly spray or oil a skillet and cook on med-low heat for 5-8 minutes on each side. Per Serving: 360 calories, 5 grams fat Then top w/ CREAMY ROASTED RED PEPPER SAUCE 2/3 cup drained roasted red peppers 1/3 cup buttermilk salt and pepper to tastePuree in a blender til smooth. SERVE ON TOP OF CHILI BURGER ON YOUR BUN OF CHOICE Per 2 oz serving: 18 calories, 2 grams fat

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