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Oat Sweet Potato Chili
Serves 8
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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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:
- calories 231
- protein 9 g
-
total fat
3 g
- sat. fat 0 g
-
total carbohydrates
47 g
- sugars 8 g
- fibre 10 g
- sodium 278 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.
