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.
