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. 

Ingredients

• 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

Preparation

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