Barbecued Lamb Chili

MMMMM--------------------------TOPPINGS------------------------------- 1 c Low-fat yogurt 250 mL 1/4 c Chopped fresh cilantro or -parsley 50 mL 1 c Chopped fresh tomatoes 250 -mL Rinse beans and soak in plenty of cold water overnight in refrigerator. Rinse and drain beans well and reserve. Pat lamb dry. Combine honey, mustard, rosemary and pepper and spread over lamb. Grill lamb on hot grill for 5 to 8 minutes per side, until lamb is well seared, or broil for 4 to 5 minutes per side. Dice into 1/2 inch/1 cm pieces. (Do not worry if lamb is still very rare.) Heat oil in a large Dutch oven. Add onions and garlic. Cook gently for 10 minutes, or until onions have wilted. Add paprika, cumin, chili powder, oregano and cayenne and cook for 30 seconds. Add lamb and beans and coat well with onions. Stir in chipotle, tomato puree and water. Cook, covered, for 2 hours, or until beans and lamb are almost tender. Remove lid and continue to cook until chili is as thick as you like, about 20 to 30 minutes. Season with salt and pepper. Serve chili over rice along with toppings. NOTES : From "More HeartSmart Cooking With Bonnie Stern", this recipe makes 8 to 10 servings. Serve over steamed rice, or in flour tortillas with all the toppings.