Hulless Oats-Black Bean Chili

Ingredients

2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 large yellow onion, chopped
1/2 teaspoon freshly ground pepper
1 large yellow bell pepper, chopped
2-15-oz cans black beans, rinsed
2-14-oz cans no-salt-added diced tomatoes, undrained
5 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
2 cups vegetable broth
1 teaspoon dried oregano
2 teaspoons light brown sugar
Juice of 1 lime
1 avocado, diced
2 cups cooked hulless oats
1/2 cup chopped fresh cilantro
*1-2 canned chipotle peppers in adobo sauce, minced, optional

Instructions

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.
Add beans, tomatoes, *chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.
Stir in cooked hulless oats and heat through, about 5 minutes more. Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.