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Oat Sweet Potato Chili

Serves 8

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    Oat Sweet Potato Chili

    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. 

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    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.

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    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.

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