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….