Steel-Cut Oat Bean Chili
- 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 oats1 tablespoon (15 g) oregano2 teaspoons (10 g) ground cumin1 teaspoon chili powder3 cloves garlic, minced1 (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-roasted1 cup (80 g) frozen corn, regular or fire-roasted1/2 to 1 teaspoon liquid smoke, to tasteJuice of 1/2 a limeSalt and pepper, to taste
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.
Serving Size: Makes 6 servings
Recipe photo by Kate Lewis
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.
Serving Size: Makes 6 servings
Recipe photo by Kate Lewis
Nutritional Info 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
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