Low-FODMAP chili
cleaneatingwithkatie
While working on healing my SIBO, I needed to try a low-FODMAP diet, which meant removing some staples from my typical chili recipe (onions, garlic, & celery). Regardless of whether or not you are low-FODMAP, this chili recipe is tasty and will be a nice addition to your recipe repertoire.
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Course Main Course, Soup
Cuisine American
Chili Ingredients
- 7 oz organic tomato paste
- 18 oz diced organic tomatoes
- 1 cup bone broth
- 2 lbs grass-fed ground beef ground meat of any type will do
- 4 large carrots diced
- 1 yellow bell pepper diced
- 4-5 kale leaves destemmed and coarsely chopped
- 2 serrano peppers thinly sliced
- 2 tbsp cilantro, chiffonade
- 1 tbsp grass-fed butter
- 6 yukon gold potatoes, baked optional
Spice Blend
- 1 tsp sea salt
- ½ tsp fresh ground pepper
- ½ tsp coriander
- ½ tsp cayenne pepper
- ½ tsp cumin
- 1 tsp chili powder
Add butter to a large soup pot and melt. Then add carrots and bell pepper and sauté over medium high.
Add diced tomatoes, tomato paste, one of the serrano peppers, and broth to mixture and stir well. Add spice blend, stir again.
Add in the ground meat, crumbling it in as you add it.
Stir everything together and reduce heat to medium-low. Cook for about 35 minutes. Add the kales leaves and about half of the chopped cilantro into the soup pot about 15 minutes before it's done cooking.
If desired, serve on top of a baked potato and garnish with cilantro and remaining sliced serrano peppers. If not using a baked potato, serve in a bowl and add garnishes.
Keyword chili, gluten-free, grain-free, low-FODMAP chili, paleo chili