Steel-Cut Oat Bean Chili

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 256.3

Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 643.1 mg
Total Carbs: 49.7 g
Dietary Fiber: 14.2 g
Protein: 13.9 g

View full nutritional breakdown of Steel-Cut Oat Bean Chili calories by ingredient

Introduction

This is my new go-to chili. It has almost no hands-on prep, uses ingredients from the pantry and is great for leftovers too. The smoky flavor and hearty beans make it just as good in a big bowl with a few tortilla chips as tucked away in a taco or burrito. This is my new go-to chili. It has almost no hands-on prep, uses ingredients from the pantry and is great for leftovers too. The smoky flavor and hearty beans make it just as good in a big bowl with a few tortilla chips as tucked away in a taco or burrito.

Number of Servings: 6

Ingredients

2 cups (473 ml) water plus 1 veggie bouillon cube (or 2 cups [475 ml] veggie broth)

1/2 cup (40 g) steel-cut oats

1 tablespoon (15 g) oregano

2 teaspoons (10 g) ground cumin

1 teaspoon chili powder

3 cloves garlic, minced

1 (14.5 oz [406 g]) can kidney beans, drained and rinsed (or 11/2 cups [300 g] homemade)

1 (14.5 oz [406 g]) can black beans, drained and rinsed (or 11/2 cups [300 g] homemade)

1 (14.5 oz [406 g]) can diced tomatoes, regular or fire-roasted

1 cup (80 g) frozen corn, regular or fire-roasted

1/2 to 1 teaspoon liquid smoke, to taste

Juice of 1/2 a lime

Salt and pepper, to taste

Tips

Love this recipe? It was re-printed with permission from Kathy Hester's cookbook, OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes from This Humble, Heart-Healthy Grain. Check it out for more fun ways to spice up your oats!

Directions

Bring the water and bouillon to a boil in a soup pot. Add oats and lower to medium heat.

Cook uncovered for about 15 minutes or until the oats are tender and most of the liquid has

been absorbed.

Stir in the oregano, cumin, garlic, kidney beans, black beans, tomatoes, corn and liquid smoke.

Cover and cook over low heat for 20 minutes to allow the flavors to meld.

Before serving, add the juice of half a lime as well as salt and pepper, to taste.

Recipe photo by Kate Lewis