Low FODMAP Chili
Happy (Super Bowl) Sunday!
I must admit I’m not much of a football fan, but I do love the commercials, food and of course the Puppy Bowl. My husband was requesting beef chili for the game, so I made this bean-free version that’s low FODMAP & gluten-free. Beans are still allowed on the low FODMAP elimination phase (just in small amounts), but because I know chili is one of those foods people tend to eat large portions of, I kept them out. In place of the beans I added some toasted quinoa that provides texture and fiber! Fun fact: quinoa is also a complete protein!
I kept this batch on the less spicy side for my husband, but if you love spice I’d highly recommend doubling the amount of cayenne pepper or adding a low FODMAP hot sauce (like Tabasco). Top it with a low lactose cheese like Sharp Cheddar and Enjoy!
2 16oz Organic Grass-fed Beef
1 28oz crushed plum tomatoes (I used Trader Joe’s with basil)
1-6oz tomato paste
4 large carrots, peeled and chopped
10 red+yellow mini bell peppers (or 4-5 regular sized bell peppers)
1 cup organic quinoa (I used I Heart Keenwah toasted quinoa)
1 tsp smoked paprika
1 tsp cumin
1 tsp oregano
1/2 tsp thyme
1/2 tsp cayenne pepper
Garnish: Sharp Cheddar
Add all ingredients to slow cooker.
Cook on high for 6 hours. Garnish with sharp cheddar.
(Note): Can you 1lb of meet instead of 2.