Oatmeal provides a meaty consistency to this tasty, simple, and healthful chili.
- 1 onion, chopped
- 1 massive bell pepper (purple or inexperienced), chopped
- 2 cloves garlic, minced
- 2 bouillon cubes or 2 teaspoons bouillon granules
- 1 cup water
- 1 28-ounce can Italian-style tomatoes, undrained
- 2 16-ounce cans kidney beans, undrained
- 1 cup rolled oats (old style or long-cooking fashion — raw)
- 1 tablespoon delicate chili powder
- pinch cayenne, or to style
Put the chopped onion, bell pepper, garlic, bouillon cubes, and water in a big pot. Convey to a boil and cook dinner, stirring often, for five minutes or till the onions are softened. Add the tomatoes and break them up with a spoon or knife. Stir within the beans, oats, and seasonings. Convey to a boil, cut back the warmth, and simmer, uncovered, for 5-10 minutes.
4-6 servings
Further-Fast Model: use a 1-pound bag of frozen onions and inexperienced peppers as an alternative of chopping your personal.
“Meatier” Model: add two frozen veggie burgers, damaged into bite-size items, together with the beans and oats.
Republished from DrMirkin.com
