Spicy Mole Oatmeal Chili

By substituting cholesterol-busting rolled oats for fatty ground beef—and bumping up the anti-inflammatory quotient with chili powder and chipotles—this crowd-pleaser ensures second helpings.
Spicy Mole Oatmeal Chili

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion (one large yellow onion)
½ cup diced carrots (two small carrots)
½ teaspoon sea salt
1 28-ounce can diced tomatoes with cilantro and lime or with basil and garlic
2 15.5-ounce cans low-sodium dark-red kidney beans, drained and rinsed
1 tablespoon best-quality unsweetened cocoa powder
2 tablespoons chili powder
2 tablespoons chipotle sauce
1½ cups rolled oats
7 ounces water
4 ounces cheddar cheese, shredded

 

Nutrition Facts

Per serving: 243 calories, 9 g fat (3 g saturated), 29 g carbohydrates, 12 g protein, 7 g fiber, 540 mg sodium (24% Daily Value).
 

Directions

  1. Heat oil in a Dutch oven or heavy-bottomed pot.

     

  2. Cook onions and carrots until onions are translucent but not brown, about 3 to 5 minutes. Season with salt.

     

  3. Add tomatoes to the pot, then add rinsed beans.

     

  4. Add cocoa and chili powder until the powders are completely incorporated into the mixture. Add chipotle.

     

  5. Add the rolled outs and about half the water. Cook for about 5 minutes and add water as necessary. You want a thick consistency.

     

  6. Cook for about 5 to 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 cheese on top.