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Whole Grain Chili

A hearty chili made with steel cut Irish oats for a wholesome, whole grain alternative to meat chili. This easy recipe is perfect for schools looking for great tasting, healthy alternatives.

Prep- 10 min. Cook- 50 min. Yield: 32, half-cup servings
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Whole Grain Chili


1  pch Santiago® Quick-Start® Vegetarian Chili with Red Beans
2  cup Steel cut Irish oats
1  gal Water, boiling (190°-212°F)
1  qt Corn, frozen
1  can (1lb) Hominy, drained, rinsed*
1  qt White onion, diced
1  qt Tomato, diced
1  qt Cheddar cheese, shredded
2  cup Jalapeno pepper, sliced


  1. Heat oven to 325°F.
  2. Combine Santiago® Quick-Start® Vegetarian Chili with Red Beans, oats, water, corn and hominy in a 4-inch deep, full-size steamtable pan. Cover with parchment paper and aluminum foil.
  3. Bake until oats are fully cooked and slightly chewy, about 50 min. Stir well. Let rest for 10 min. before serving.
  4. *Chef's Tip: Can substitute garbanzo beans if hominy is unavailable.
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