Low FODMAP Chili Mac

Our Low FODMAP Chili Mac just might be our #1 choice for a comfort food dish. Creamy macaroni and cheese with all the classic American beef chili ingredients you love all in one very easy to make dish. Perfect for beginner cooks – and loved by all family members, big and small.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook your macaroni in a large pot of salted boiling water until a little firmer than al dente, drain and set aside.

Step 2

Heat the Garlic-Infused Oil in a large Dutch-oven over low heat and sauté the chopped scallion greens until beginning to soften, then add the green pepper and sauté for another minute or two.

Step 3

Add the ground beef, breaking it up well and cook over medium heat until it is about halfway cooked through, then add the cumin, oregano, paprika, cayenne, chipotle powder, ½ teaspoon salt and generous grindings of black pepper.

Step 4

Keep sautéing until beef is no longer pink.

Step 5

Add the beef stock, diced tomatoes, tomato purée, black beans and pinto beans and stir everything together well.

Step 6

Cover, adjust heat and simmer for about 15 minutes to develop flavor.

Step 7

Meanwhile, place rack in middle of oven and preheat broiler to high.

Step 8

Taste the chili and adjust seasoning.

Step 9

Fold reserved macaroni into chili.

Step 10

Sprinkle the top with both cheeses and set under broiler until cheese is melted.

Step 11

Serve immediately. Leftovers can be refrigerator for up to 3 days and reheated in the microwave.

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