Oat Sweet Potato Chili

If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. Oat Sweet Potato Chili 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.

TIP: 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

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Servings

5

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Ingredients

• 3/4 cup steel-cut oats
• 2 tsp grapeseed oil or avocado oil
• 1 yellow onion chopped
• 1/2 tsp salt
• 2 Tbsp tomato paste
• 2 tsp dried oregano
• 1 tsp chili powder
• 1 - 28 oz can diced fire-roasted tomatoes
• 2 - 14 oz cans kidney beans rinsed and drained
• 3 cups cubed sweet potato
• 1 1/2 cups frozen corn
• Juice of 1 lime

Ingredients 3/4 cup steel-cut oats 2 tsp grapeseed oil or avocado oil 1 yellow onion chopped 1/2 tsp salt 2 Tbsp tomato paste 2 tsp dried oregano 1 tsp chili powder 1 - 28 oz can diced fire-roasted tomatoes 2 - 14 oz cans kidney beans rinsed and drained 3 cups cubed sweet potato 1 1/2 cups frozen corn Juice of 1 lime

Servings 5 Print Recipe

Instructions

1. In bowl, cover oats with warm water and soak for at least 2 hours.
2. In large saucepan over medium, heat oil. Add onion and salt; cook until onion is softened and darkened, about 5 minutes. Add tomato paste, oregano, and chili powder; heat for 1 minute. Add tomatoes, 1 1/2 cups water, kidney beans, 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 in corn and heat for 5 minutes. Stir in lime juice.

Recipe Notes

Each serving contains: 370 calories; 14 g protein; 4 g total fat (1 g sat. fat); 75 g total carbohydrates (13 g sugars, 16 g fiber); 442 mg sodium