Oat Sweet Potato Chili - alive magazine
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…
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Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Dutch oven
- Stove
- Pot
- Wooden spoon
- Airtight container
- Oven
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
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