Adding steel-cut oats to a smoky chili with chipotle peppers makes a quick, hearty and wholesome meal. This chili is great for lunch time leftovers and is so quick to make!
4 cups vegetable broth
1/2 cup steel-cut oats
1/4 cup quinoa, rinsed
1 Tbsp. chipotle peppers in adobo sauce (or to taste)
1 tsp. chili powder
1 tsp. oregano
2 tsp. cumin
3 cloves garlic, minced
1 14.5 oz. can kidney beans, drained and rinsed
1 14.4 oz. can black beans, drained and rinsed
1 14.5 oz. can diced tomatoes, with juice
Sliced scallions and sharp white or yellow cheddar for garnish
Bring vegetable stock to a boil in a medium soup pot. Add oats and quinoa and lower to a simmer. Cook, covered for 15 minutes, stirring occasionally Uncover and continue cooking until oats are tender, about 15 minutes.
Stir in chipotle peppers, oregano, cumin, garlic, beans and tomatoes with their juice. Cover and simmer over low heat to allow flavors to blend. Salt to taste.
Top with sharp cheddar and scallions. Serve with tortilla scoops or chips or crackers.
Servings Per Recipe: 5
Amount Per Serving
Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 340 mg. 14% Depending on which products you use
Total Carbs: 41.g 14%
Dietary Fiber: 9g 36%
Protein: 13g 26%
Patti's Time-Saving Hack
Although whole grains can take a while to cook, you can cook them and freeze them for future use.
Try this: Cook up a big pot of grains. When they're fully cooled, scoop half-cup portions into a cupcake baking pan sprayed with nonstick baking spray. Stick the pan in the freezer, and when grains are frozen, pop them out of the pan and into a big plastic bag, which you can store back in the freezer. When you need a serving of grains, grab one from the bag, toss it in the microwave, and heat it up for a minute or two. You'll have a serving of delicious whole grains in less time than it takes to make instant rice.