If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar.
Hot stuff
Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
Oat Sweet Potato Chili
Ingredients
- 3/4 cup (180 mL) steel-cut oats
- 2 tsp (10 mL) grapeseed oil or avocado oil
- 1 yellow onion, chopped
- 1/2 tsp (2 mL) salt
- 2 Tbsp (30 mL) tomato paste
- 2 tsp (10 mL) dried oregano
- 1 tsp (5 mL) chili powder
- 28 oz (796 mL) can diced fire-roasted tomatoes
- 3 cups (750 mL) peeled and cubed sweet potato
- 2 - 14 oz (398 mL) cans red kidney beans, rinsed and drained
- 1 1/2 cups (350 mL) frozen corn
- Juice of 1 lime
Nutrition
Per serving:
- calories231
- protein9 g
- total fat3 g
- sat. fat0 g
- total carbohydrates47 g
- sugars8 g
- fibre10 g
- sodium278 mg
Directions
01
In bowl, cover oats with warm water and soak for at least 2 hours.
02
In large saucepan over medium, heat oil. Add onion and salt; cook until onion is softened and golden, about 5 minutes. Add tomato paste, oregano, and chili powder; heat for 1 minute. Add tomatoes, 2 cups 500 mL) water, sweet potato, and drained oats. Bring to a boil, reduce heat to a simmer, and cook, covered, for 30 minutes, until oats and potato are tender. Stir often to prevent it from sticking. Stir in kidney beans and corn and heat for 5 minutes. Stir in lime juice.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
