Chili:

• 1 pound red beans, dried (i.e., pinto, kidney, cranberry, or red)
• 6 cups water
• 2 vegetable bouillon cubes, gluten-free
• 3 medium carrots, diced
• 3 stalks celery, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
•  1 medium green bell pepper, diced
• 1 small zucchini, sliced
• 1 cup yellow corn, frozen or canned
• 1 (14.5-ounce) can diced tomatoes with liquid
• 1 (4-ounce) can tomato paste
• 2 tablespoons soy sauce, reduced sodium, gluten-free
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 teaspoons dried oregano
• 2 teaspoons dried cilantro
• 1 tablespoon brown sugar (optional)
• ¾ cups steel cut oats, dried
• 1 tablespoon lemon juice
• Hot sauce to taste
• Salt to taste (optional)

Garnish (optional, as desired):

• Fresh avocado slices
• Green onion slices
• Chopped cilantro
• Chopped fresh tomatoes
• Lemon wedges