A friend of mine gave me this recipe and since I've been craving some chili I decided to make this for New Years Eve dinner for me and my husband. It turned out awesome, and I even tried it with some Vegan Cheddar Cheese...it's a bit different, but I liked the flavor with the chili. I also ate ti with some Back to Nature Harvest Whole Wheat crackers...they rock.
2 tbsp extra-virgin olive oil
1 cup chopped yellow onion (one large yellow onion)
1/2 cup diced carrots (two small carrots)
1/2 tsp sea salt
1 - 28 oz. can diced tomatoes
2 - 15.5 oz. cans low-sodium, dark red kidney beans, drained and rinsed
1 tbsp good quality unsweetened cocoa powder
2 tbsp chili powder
2 tbsp chipotle sauce
1-1/2 c. rolled oats
7 ounces water
4 ounces vegan cheddar cheese, shredded
1. Heat oil in a Dutch over or large heavy-bottomed pot.
2. Cook onions and carrots until onions are translucent but not brown, about 3-5 minutes. Season with salt.
3. Add tomatoes to the pot, the add rinsed beans.
4. Add cocoa and chili powder and mix until the powders are completely incorporated into the mixture. Add chipotle.
5. Add the rolled oats and about half the water. Cook for about 5minutes and add more water as necessary. You want a thick consistency. I would just say keep some water handy and add water to get to the thickness you like in your chili.
6. Cook for about 5-10 minutes more, until oats break down. (It will actually start to look a little like ground turkey)
7. Serve in individual bowls with a sprinkle of vegan cheese on top
Makes 8-10 servings
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2 other thoughts:
the chili looks awesome! i like FYH cheddar, too! not so much on its own - but in chili & burritos and such it's pretty darn yummy!
i'm gonna have to find some of those crackers - they look delicious & perfect for chili.
Sounds like the oats give it a neat texture. Very interesting!
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