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SPICY MOLE OATMEAL CHILI




Source of Recipe


Nannette (nannettesdog@aol.com)


Recipe Introduction


Nannette found this recipe in Natural Health Magazine


List of Ingredients




2 tb extra virgin olive oil
1 c chopped yellow onion (one large yellow onion)
1/2 c diced carrots (two small carrots)
1/2 tsp sea salt
1 28oz can diced tomatoes with cilantro and lime or with basil and garlic
2 15.5 oz cans low sodium dark red kidney beans, drained and rinsed
1 tb best quality unsweetened cocoa powder
2 tb chili powder
2 tb chipotle sauce
1 1/2 c gf rolled oats (or substitue w/texured vegetable protien)
7 oz water
4 oz cf shredded cheddar cheese sub (optional)


Recipe



Heat oil in a Dutch oven or heavy bottomed pot.

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

Add tomatoes to the pot and then add rinsed beans.

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

Add the rolled oats (or TVP) and about half the water. Cook for about 5 minutes and
then add water as necessary. You want a thick consistency.

Cook for about 5 to 10 minutes more until the oats break down (it will
actually start to look a little like ground turkey).

Serve in individual bowls with a sprinkle of cheese sub on top or garnish of your choice.