Firehouse Chili (with Oatmeal) Recipe

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Oatmeal gives a meaty consistency to this tasty, easy, and healthful chili.

• 1 onion, chopped
• 1 large bell pepper (red or green), chopped
• 2 cloves garlic, minced
• 2 bouillon cubes or 2 teaspoons bouillon granules
• 1 cup water
• 1 28-ounce can Italian-style tomatoes, undrained
• 2 16-ounce cans kidney beans, undrained
• 1 cup rolled oats (old-fashioned or long-cooking style — uncooked)
• 1 tablespoon mild chili powder
• pinch cayenne, or to taste

Put the chopped onion, bell pepper, garlic, bouillon cubes, and water in a large pot. Bring to a boil and cook, stirring occasionally, for 5 minutes or until the onions are softened. Add the tomatoes and break them up with a spoon or knife. Stir in the beans, oats, and seasonings. Bring to a boil, reduce the heat, and simmer, uncovered, for 5-10 minutes.

4-6 servings

Extra-Quick Version: use a 1-pound bag of frozen onions and green peppers instead of chopping your own.

“Meatier” Version: add two frozen veggie burgers, broken into bite-size pieces, along with the beans and oats.

Republished from DrMirkin.com