Adding steel-cut oats to a smoky chili with chipotle peppers makes a quick, hearty and wholesome meal. This chili is great for lunch time leftovers and is so quick to make!
Ingredients:
4 cups vegetable broth
1/2 cup steel-cut oats
1/4 cup quinoa, rinsed
1 Tbsp. chipotle peppers in adobo sauce (or to taste)
1 tsp. chili powder
1 tsp. oregano
2 tsp. cumin
3 cloves garlic, minced
1 14.5 oz. can kidney beans
1 14.4 oz. can black beans
1 14.5 oz. can diced tomatoes, with juice
Sliced scallions and sharp white or yellow cheddar for garnish
Directions:
Bring vegetable stock to a boil in a medium soup pot. Add oats and quinoa and lower to a simmer. Cook, covered for 15 minutes, stirring occasionally Uncover and continue cooking until oats are tender, about 15 minutes.
Stir in chipotle peppers, oregano, cumin, beans and tomatoes with their juice. Cover and simmer over low heat to allow flavors to blend. Salt to taste.
Top with sharp cheddar and scallions. Serve with tortilla scoops or chips or crackers.
