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Firehouse Chili (with Oatmeal)

Oatmeal gives a meaty consistency to this tasty, easy and healthful chili.

1 onion, chopped
1 large bell pepper (red or green), chopped
2 cloves garlic, minced
2 bouillon cubes or 2 teaspoons bouillon granules
1 cup water
1 28-ounce can Italian-style tomatoes, undrained
2 16-ounce cans kidney beans, undrained
1 cup rolled oats (old-fashioned or long-cooking style -- uncooked)
1 tablespoon mild chili powder
pinch cayenne, or to taste

Put the chopped onion, bell pepper, garlic, bouillon cubes and water in a large pot. Bring to a boil and cook, stirring occasionally, for 5 minutes or until the onions are softened. Add the tomatoes and break them up with a spoon or knife. Stir in the beans, oats and seasonings. Bring to a boil, reduce the heat and simmer, uncovered, for 5-10 minutes.

4-6 servings

Extra-Quick Version: use a 1-pound bag of frozen onions and green peppers instead of chopping your own.

"Meatier" Version: add two frozen veggie burgers, broken into bite size pieces, along with the beans and oats.

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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