| | Directions | | Heat oil in dutch oven or soup pot. Sauté onions & carrots until onions are translucent, but not brown. Season with sea salt. Add tomatoes & then beans. Add cocoa & chili powder & stir; add chipotle. Add the oatmeal & water, cook for 5 minutes, adding water as necessary for thick consistency. Cook for 5-10 minutes more until oats break down, it will begin to look like ground meat. Serve with a dollop of sour cream and/or sprinkle with cheddar cheese. Enjoy! Even better the next day for leftovers. |
|
|
| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 cup chopped onion |
| - | | 1/2 cup diced carrots |
| - | | 1/2 teaspoon sea salt |
| - | | 1 can diced tomatoes w/basil & garlic (28 ounce can) |
| - | | 2 cans dark red kidney beans, drained & rinsed |
| - | | 1 tablespoon unsweetened cocoa powder |
| - | | 2 tablespoons chili powder |
| - | | 2 tablespoons chipotle sauce |
| - | | 1 1/2 cups oatmeal, not quick |
| - | | 7 ounces water, or more as needed |
| - | | 4 ounces cheddar cheese, shredded |
| - | | sour cream, optional |
| |
| |
