Description
A hearty and flavorful low FODMAP chili perfect for any occasion.
Ingredients
Scale
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 3 tablespoons (45 ml) olive oil or avocado oil
- 1 large (65 g) celery stalk, chopped
- 1 large (80 g) carrot, diced
- 1 green bell pepper, deseeded and diced
- 1 lb (450 g) sausages, casings removed (ensure low FODMAP)
- 2 tablespoons tomato paste
- 1/4 cup (12 g) fresh chives, chopped + more for serving
- 1 green chili (serrano, anaheim or jalapeno all work), deseeded (optional)
- 2 roma tomatoes (200 g) tomatoes, chopped
- 1 cup (225 g) pumpkin puree
- 2 tablespoons (30 ml) gluten free soy sauce/tamari or coconut aminos for soy free
- 1 cup (240 ml) water or low FODMAP stock
- Freshly ground black pepper, for serving
Instructions
- In a small bowl combine the spice mixture: 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground cinnamon. Set aside.
- In a large heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the celery, carrot and bell pepper along with a pinch of salt and cook about 5-7 minutes until soft.
- Add the sausage to the pot. Use a wooden spoon to break up the meat and cook until no longer pink, about 4-5 minutes.
- Stir in the chives, chili pepper, tomato paste and spice mixture. Cook about 2 minutes. Stir often to prevent burning.
- Add the chopped tomatoes, pumpkin puree, soy sauce/tamari (or coconut aminos for soy free option) and water. Bring the chili to a gentle simmer over a medium-high heat and let cook at least 15 minutes or until the chili has thickened into a thicker, creamier consistency. Make sure to stir every so often. Taste and season with more salt and pepper if needed.
- Serve topped with more fresh chives and/or cilantro over cooked rice, quinoa or tortilla chips.
Notes
- This chili can be stored in the fridge for up to 3 days or frozen for later use.
- Feel free to adjust the spice levels by adding more or fewer chilies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg