Ingredients:
- 3 cups vegetable stock; reduced ¾th (low sodium) Pepper Puree
- 2 poblano peppers; large, charred, peeled
- 1 chili pepper, dried Chili
- 3 tbsp vegetable oil
- ½ cup mushrooms; small, quartered
- ½ cup yellow onion, diced
- ¼ cup red onion, diced
- ¼ cup carrot, finely shredded
- 3 cloves garlic; jumbo, minced
- ½ cup pinto beans
- ¼ tsp Kosher salt (optional)
- ½ tsp black pepper Ingredients
- 1 tsp cumin; toasted, dried
- 1 tsp oregano, Mexican, dried
- ½ tsp chili powder
- ½ tsp ancho pepper powder
- ¼ tsp cocoa powder
- ¼ tsp cinnamon
- ½ cup roma tomatoes, diced
- 2 sprigs cilantro, fresh
- ¼ cup Quaker® Steel Cut Oats Garnish
- 2 oz nonfat Greek yogurt, plain
- 6 pc Off The Eaten Path® Veggie Crisp
Preparation:
Oats: Use stock to cook oats per instructions on package (4 parts liquid : 1 part oats) and set aside.
Pepper Puree: In a high-speed blender add the roasted poblano and chili pepper. Add reduced stock to create a smooth puree.
Chili:
1. Add oil to a hot pan over medium-low heat.
2. Add mushrooms until golden brown. Remove and set aside.
3. Add yellow onions, red onions, carrots and garlic. Stir until caramelized. Add minced garlic towards the end to avoid burning.
4. Add all of the spices and coat the caramelized vegetables.
5. Add beans, tomatoes, browned mushrooms and stir.
6. Add pepper puree and continue stirring.
7. Add remaining reduced stock, bring to a boil then reduce to a simmer and reduce by ¾ for approximately 30-45 minutes. Stir occasionally to prevent sticking. Chili should be a thick liquid.
8. Mix in the oats until thoroughly incorporated. Garnish: Drizzle yogurt on top of each serving, top with 2 chips
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