Wild Oats Vegetarian Chili
Dive into a hearty bowl of Wild Oats Vegetarian Chili, a comforting and protein-packed meal that’s perfect for cool evenings or meatless Mondays. This plant-based chili is brimming with bold flavors, thanks to a medley of aromatic spices like chili powder, cumin, and smoked paprika. Packed with wholesome ingredients such as hearty wild oats, two types of beans, and a colorful array of fresh vegetables, it offers a satisfying texture and a nutritious boost. Simmered to perfection in a tomato-based broth and brightened with a splash of fresh lime juice, this one-pot wonder is both easy to prepare and full of vibrant flavors. Serve with your favorite crusty bread or tortilla chips, and don’t forget the optional fresh cilantro garnish for an extra pop of color and freshness! Perfect for a quick weeknight dinner or a cozy weekend meal, this vegetarian chili will quickly become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, chopped
- 1 stalk celery stalk, chopped
- 1 cup wild oats
- 4 cups vegetable broth
- 1 15-ounce can diced tomatoes, with juices
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic, red bell pepper, carrot, and celery. Cook for an additional 5 minutes, stirring frequently.
Add the wild oats to the pot and toast lightly for 1-2 minutes, stirring to coat them in the oil and vegetables.
Pour in the vegetable broth and diced tomatoes with their juices. Stir to combine.
Add the black beans, kidney beans, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally.
Check the consistency of the chili. If it’s too thick, add more vegetable broth or water, a little at a time. Simmer for an additional 5 minutes if needed.
Stir in the lime juice and adjust seasoning to taste.
Serve the chili hot, garnished with fresh cilantro if desired. Enjoy with crusty bread or tortilla chips!
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 343.5 g | 125% | |
| Dietary Fiber | 92.1 g | 329% | |
| Total Sugars | 49.3 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 737 mg | 57% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 6792 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
