Low FODMAP Tempeh Lentil Chili with Butternut Squash

Name: Low FODMAP Tempeh Lentil Chili with Butternut Squash
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 pounds (910 g) tempeh; 3 medium carrots (trimmed, scrubbed and cut into chunks); 3 tablespoons Garlic-Infused Oil, (made with vegetable oil or purchased equivalent); 3/4 cup (48 g) finely chopped scallions, (green parts only); 1/2 cup (36 g) finely chopped leeks, (green parts only); 1 tablespoon plus 2 teaspoons ground cumin; 2 teaspoons kosher salt; 1 teaspoon ground chipotle powder; 1/2 teaspoon cayenne pepper; 1 1/2 teaspoons paprika; 1 1/2 teaspoons smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper; 3 cups (720 ml) water; 2, 28 ounce (793 ) each cans crushed tomatoes; (make sure they do not contain any onion or garlic); 1, 15 ounce (425 g) can lentils, (drained, rinsed and drained again); 1 pound (455 g) peeled butternut squash, diced; 1/4 cup (35 g) fine ground yellow cornmeal

Instructions

Prep:20minCook:1h 30min

Not all chili needs meat! This Low FODMAP Tempeh Lentil Chili with Butternut Squash is packed with protein and is super hearty and filling - and low FODMAP, of course.Low FODMAP Serving Size Info: Makes 4 quarts (3.8 L); 16 servings (about 1 cup/240 ml each)

Updated at: Thu, 21 Nov 2024 11:34:50 GMT