Recipe: Slow-Cooker Mexican Oat Chili
A breakfast food in a dinner settingJuly 23, 2013
For someone whose diet consists largely of steel-cut oats (at least for breakfast), I found myself at a loss as to what to do with them outside of the morning zone. I always seem to store them in bulk and thought there’s got to be some sort of dinner option out there. I knew some people cooked their steel-cut oats in a slow cooker from time to time, which made me think there was definitely a savory option out there. Steel-cut oats would be the base, much like a pasta, rice or potato dish. But instead of adding honey, yogurt or milk (something sweet), I thought I would create a great a main dish with Mexican flavors instead; cue the salsa!
Steel-cut oats are high in fiber, do not contain added salt and/or sugar, and have a low glycemic index keeping you satiated longer. Certainly this carbohydrate ‘could’ be used as a dinner option; it was just something way outside my comfort zone of cooking. I love the soft, chewy consistency of oats and wanted to almost create a sort of ‘chili’ by adding a ton of healthy vegetables: corn, red pepper, green onions, and carrots. I also thought protein was needed, so a natural Mexican dish go-to would be the addition of black beans. Salsa and chicken broth were the the milk/water substitute and it was go time!
Cook Time: 3-4 hours
1 cup steel-cut oats
1 cup salsa
½ cup chopped cilantro
2-1/2 cup chicken broth
½ cup corn
1 chopped red pepper
1 cup chopped carrots
3 chopped green onions
½ can black beans (rinsed)
Combine all ingredients in your slow cooker, cover, and cook for 3-4 hours or until oats are cooked all the wa through.
Stir at the half-way point.
Garnish with sliced avocado and fresh cilantro if desired.
Slow-Cooker Mexican Oat Chili is chock full of flavor and an excellent way to utilize those steel-cut oats you’re inevitably storing. Serve with tortillas and/or corn tortilla chips for a filling, delightful meal.