Low FODMAP Chili
A smoky, not-to-spicy chili that cooks in the slow cooker!
Servings: 10 Servings
Equipment
Ingredients
- 1 pound ground beef lean
- 1 15 ounces black beans canned and rinsed
- 1 red bell pepper chopped
- 2 28 ounces crushed tomatoes canned
- 1 6 ounces tomato paste
- 1 12 ounces corn frozen
Spice Mix:
- 1 tablespoon masa corn flour (Note 1)
- 1 tablespoon ancho chili powder
- 1 ½ teaspoon kosher salt
- 1 teaspoon white granulated sugar
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
Topping Options:
- lactose-free sour cream, shredded cheddar cheese, corn chips, tortilla chips, green onion tops and more!
Instructions
- In a large skillet, fry the ground beef over medium heat until no pink remains. Or use a bag of frozen meal prepped ground beef from the freezer.
- In a colander, rinse the black beans well.
- Wash and dice up the red bell pepper with a sharp knife on a cutting board.
- In a large six-quart slow cooker, add the crushed tomatoes, tomato paste, rinsed black beans, cooked ground beef, frozen corn, diced red pepper, and spices. Stir and cover.
- Cook the chili on low for 6-8 hours or on high for 3-4 hours or until veggies are cooked. Serve with your favorite toppings!
Notes
Note 1: Do not use cornmeal flour - what is typically used for cornbread. It is not the same as masa flour.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 121kcalCarbohydrates: 22gProtein: 8gFat: 2gSugar: 15g
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