Wednesday, September 30, 2009

Zesty Oat Groats-Black Bean Chili

This rib-sticking chili offers a hearty mix of oat groats, beans, peppers and onion.  You can also substitute wheat berries for the oat groats.  I made my own black beans and measured accordingly. 


  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large yellow bell pepper, chopped
  • 5 cloves garlic, minced
  • 2 teaspoons chili poweder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 15-ounce cans black beans, rinsed
  • 1 14-ounce cans no salt added diced tomatoes, undrained
  • 1 small can chopped jalapeno peppers
  • 2 cups vegetable broth
  • 2 teaspoons brown sugar (I didn't add this)
  • 2 cups cooked oat groats
  • Juice of 1 lime
  • 1 avocado, diced
  • 1/2 cup fresh cilantro


  1. Heat oil in a Dutch oven over medium-high heat.  Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally until tender, about 5 minutes.  Add beans, tomatoes, jalapenos to taste, broth and brown sugar.  Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes. 
  2. Stir in cooked oat groats and heat through, about 5 minutes more.  Remove from heat.  Stir in lime juice.  Garnish each bowl with avocado and cilantro.
Makes 6 servings.  1 1/2 cups each

Around 386 calories per serving


Anonymous said...

yummy! i love chili.. and this looks like a really good recipe! thanks for sharing!

Rhandi said...

Yum, I make a really similar black bean chili but I use bulgar instead of oats. I haven't made it in a while, thanks for the reminder of a good recipe.

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