Oatmeal Peanut Butter....Chili. Say What?

This chili recipe may be unconventional, but trust me, it is delish.  It is also super easy, vegetarian friendly, thick and satisfying.  I am always trying out new flavor combos when it comes to this fall staple, and this has got to be my favorite so far!  So, enjoy.  And don't be scurred....it's just a little peanut butter.

 Ingredient roundup:
-Chili Powder.  As you can see, we take our chili powder seriously around here.  Industrial sized tub of seasoning purchased at Sam's Club.
-Green pepper, half a white onion, two stalks of celery and one clove of garlic are the fresh ingredients in this meal.  Dried onions and garlic powder will work too if that is all you have on hand, or if you cringe at the thought of the dreaded 'onion finger'. (Tip on avoiding that after cooking aroma on your hands: tinfoil.  Seriously. After you wash your hands with soap and water, rub your hands on foil or anything metal for that matter.  Sometimes I use the faucet.  I'm no scientist but this is clearly magic. You can thank me later).
-2 cans or half a box of your favorite stock.  I used veggie stock, but beef or chicken will work just as well if you are feeling a little carnivorous.
-1/2 cup of raw quick oats.  These do an amazing job of thickening the chili.  They are also a great meat substitute for their chewy texture.  They also add an extra punch of fiber.  Which brings me to....
-3 cans of whatever kinds of beans you like.  I personally like a mix of light and dark red, but black beans would be good in this too.  I am aware that this is a very bean-tastic dish.  Not everyone is as, ahem, tolerant of quite so many at one time.  Feel free to use one can less if necessary for your gastrointestinal comfort. =)
-2 small cans of tomato sauce.
-Splash of extra virgin olive oil ( shown later)
-Generous scoop of peanut butter (also shown later)

 Chop those veggies.

 Put them in a pot on medium heat with a little extra virgin olive oil, and let it sweat for a few minutes.  When the onions look a little waxy, add the next round of ingredients.

 Chili powder goes in next.  Season to your own taste.  We like a lot of chili powder. A lot. A LOT.

 Trust me.  You want to do this.

 Don't be a chicken.  Just plop a big spoonful in.  First of all, it will not taste like a cookie or breakfast dish, I promise.  Secondly, you will not believe the depth of flavor and creaminess this little pb adds.  It adds a surprisingly 'meaty' taste as well.  As a quasi-part-time-wanna-be-vegetarian, this really helps it to retain that classic meat chili texture.

 1/2 cup of oats.  That's all it needs.  Any more and this chili will become a casserole.  Hmmmm.....maybe a new idea is forming here.

 Yummy, yummy.

Simmer down now.  Let this cook on a low heat for about 30 minutes.  Taste often and re-season if necessary.  I find that the oats absorb a lot of the flavor so some extra salt and pepper may be just the ticket.

I like to top mine with a little shredded cheddar and serve it right away, but this is just as good if not better as leftovers the next day.  I love comments, so let me know what you think!