Spicy Vegetarian Chili with Quaker® Oats
|
|
Spicy Vegetarian Chili with Quaker® Oats
|
| Servings |
| 3servings |
|
|
Ingredients
Pepper puree
- 3cups low sodium vegetable brothreduced 3/4 (divided)
- 2small poblano chili peppercharred, peeled
- 1medium Pasilla Chili Pepperdried
Chili
- 1/4cup Quaker® Steel Cut Oats
- 3Tbsp vegetable oil
- 1/2cup mushroomsquartered
- 1/2cup yellow oniondiced
- 1/4cup red oniondiced
- 1/4cup carrotfinely shredded
- 3cloves garlicjumbo, minced
- 1/2cup Pinto Beanscooked
- 1/4tsp kosher saltoptional
- 1/2tsp ground black pepper
- 1tsp cumintoasted, dried
- 1tsp oreganoMexican, dried
- 1/2tsp chili powder
- 1/2tsp ancho pepper powder
- 1/4tsp cocoa powder
- 1/4tsp cinnamon
- 1/2cup roma romatoesdiced
- 2sprigs cilantrofresh
Garnish
- 2ounces plain nonfat Greek yogurt
- 2oz Cheddar Cheesefinely shredded
- 2oz yellow onionsdiced
Instructions
Oats:
- Cook oats per instructions on package (4 parts liquid:1 part oats) and set aside.
Pepper puree
- In a high speed blender, add the charred poblano and chili pepper. Add some of the reduced stock to create a smooth puree.
Chili
- Add oil to a hot pan over medium-low temperature.
- Add mushrooms until golden brown. Remove and set aside.
- Add yellow onions, red onions, carrots, and garlic, and stir until caramelized. Add minced garlic towards the end to avoid burning.
- Add all of the spices and coat the caramelized vegetables.
- Add beans, tomatoes, browned mushrooms and stir well to incorporate.
- Add pepper puree and continue stirring.
- Add remaining reduced stock, bring to a boil then reduce to a simmer and reduce by ¾ for approximately 30-45 minutes. Stir occasionally to prevent sticking. Chili should be a thick liquid.
- Mix in the oats until thoroughly incorporated.
Garnish
- Add a dollop of Greek yogurt, shredded cheddar cheese, and diced onions on top of each serving,
Recipe Notes
Recipe courtesy of our partners at Quaker®