Cherie's Czech Chili

2 strips bacon, diced

1 medium onion, coarsely chopped

3 medium carrots, peeled and sliced

3 garlic cloves

1 1/2 pounds ground pork

2 1/4teaspoon salt

1 1/2 teaspoon pepper

2 1/4 teaspoon caraway

3 cups chicken broth

2/3 cup medium pearl barley

1 can (15 1/2 ounces) great northern beans with liquid

5 fresh plums split, pit and cut in chunks or 2 cans (9.8 ounces each) pitted, drained, rinsed and cut in chunks (see note)

1 cup fresh parsley, chopped

Garnishes

Sour cream

Sliced scallions

Fresh dill, chopped

In Dutch oven cook bacon 1 to 2 minutes. Add onion, carrots and garlic and cook covered over medium-low heat until carrots soften, about 10 minutes.

Add ground pork, salt, pepper and caraway seeds and simmer covered, until pork is cooked through, 3 to 4 minutes. Add chicken broth, barley and beans; simmer 30 minutes. Add plums; simmer 10 more minutes. Adjust seasonings. Add parsley and stir. Serve in large bowls with dollop of sour cream, sprinkle of scallions and chopped dill.

Cook's note: If using fresh plums you may need to add a tablespoon of sugar.

Serves six.

Nutrition values per serving: 617 calories, 35 g fat (13 g saturated), 48 g carbohydrates, 10 g fiber, 30 g protein, 96 mg cholesterol, 1,427 mg sodium.