Oat Sweet Potato Chili
Servings 5
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
Instructions
- In bowl, cover oats with warm water and soak for at least 2 hours.
- 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.
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