Oat Sweet Potato Chili
  • 3/4cup steel-cut oats
  • 2tsp grapeseed oil or avocado oil
  • 1 yellow onionchopped
  • 1/2tsp salt
  • 2 Tbsp tomato paste
  • 2tsp dried oregano
  • 1tsp chili powder
  • 1 – 28oz can diced fire-roasted tomatoes
  • 2 – 14oz cans kidney beansrinsed and drained
  • 3cups cubed sweet potato
  • 1 1/2cups frozen corn
  • Juice of 1 lime
  1. In bowl, cover oats with warm water and soak for at least 2 hours.
  2. 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.
Recipe 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