Recipes

Chili with 0ats

This Chili with Oats brings together rich spices, hearty beans, and oats for a naturally thick, satisfying finish. It’s simple, budget-friendly, and perfect for feeding a crowd or prepping ahead for busy days.
Course: Mains
Prep Time 1 hour
Ingredients Instructions Video Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion chopped (280 g)
  • 1 green or red bell pepper chopped (140 g)
  • 4 cloves garlic finely chopped
  • 500 g ground beef can be substituted with turkey or chicken
  • 1 tablespoon tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1½ teaspoons dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 1 tin 411 g diced tomatoes
  • 1 tin 226 g tomato purée
  • 1 tin 454 g cooked red beans, rinsed and drained
  • 1 can 454 g cooked pinto beans, rinsed and drained
  • 2 cups 480 ml beef stock
  • 1 cup 100 g old-fashioned rolled oats
To serve:
  • Grated cheese
  • Sour cream
  • Tortilla chips or corn chips
  • Sliced spring onions

Instructions
 

  1. Heat the oil in a large saucepan over medium-high heat. Sauté the onion and pepper for 5 minutes until slightly softened. Add the garlic and cook for 1 more minute.
  2. Add the ground beef and cook for about 5 minutes, breaking it up with a wooden spoon, until it is no longer pink.
  3. Reduce the heat to medium. Add the tomato paste and cook for 1 minute. Add the chili powder, cumin, oregano, salt, cayenne pepper and black pepper. Cook for 1 more minute, stirring constantly.
  4. Add the diced tomatoes, tomato purée, beans and beef stock. Scrape the bottom of the pot to release the flavors. Bring to a gentle boil.
  5. Add the oats and mix well. Reduce the heat to medium-low and cook uncovered for 25 to 30 minutes, until the chili thickens and the oats are soft.
  6. Season with salt and pepper to taste. Serve hot with grated cheese, sour cream, tortilla chips, and chives.

Video

Notes

  • Oats act as a natural thickener, as well as adding body and a slight nutty flavor. 
  • If you prefer a vegetarian version, substitute the meat with lentils or more beans and use vegetable stock. 
  • If the chili is too thick, add a little more stock or water. 
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