Low FODMAP Chili

This chili recipe is for all those out there who can't eat garlic, onion, or beans (some of my favorite foods lol). It's essentially just my standard Slow Cooker Chili, but with onions, chili powder, and beans swapped out for carrots, paprika, and sweet potatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large pan over medium heat with olive oil. Wash your peppers and carrots. Cut the peppers into a medium dice, and the carrots into a small dice. The carrots are smaller because they are harder, and will take longer to cook

Step 2

Add the peppers and carrots to the pan with paprika, cumin, and salt with a splash of water. Cover and cook until both the peppers and carrots are fork tender, about 15 minutes. Transfer to a large slow cooker

Step 3

Meanwhile, wash your sweet potatoes, and cut into a medium dice (don't peel the potatoes!). Add to a glass bowl, cover with a plate, and microwave on high for 5 minutes

Step 4

When the peppers and carrots are done and the pan is free, add the sweet potatoes with olive oil over medium heat with a splash of water. Again cover and cook until fork tender (about 10 minutes), and then transfer to the slow cooker

Step 5

Finally, the last part to pre-cook is the meat. When the potatoes are done, add the meat to the pan with oil. Brown the meat over medium heat, and cook until no longer pink. Transfer to the slow cooker

Step 6

Add your crushed tomatoes, diced tomatoes, and cocoa powder to the slow cooker pot, and mix until everything is fully combined

Step 7

Cover and cook on low heat for 8 hours. Optionally serve with cheese and lime juice

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