Hi friends! It’s been a minute since I’ve been on here! I had quite the week. We listed and sold our house in less than a day (Actually it was more like an HOUR) and are in the midst of closing our new home. I cannot WAIT to move in and decorate. I have mood boards, paint colours and furniture all ready to go. Hopefully, the new home owners will love this spot as much as we did. We really put our heart and soul (and blood, sweat and tears) into our renovations. As for the new house? It’s kind of nice to think that, other than paint, there isn’t much to do in the new house but to move in! Anyhoo, I’m PUMPED about it all. Here’s to new beginnings! (and multiple bathrooms…ha ha)
Now, back to the recipe! I’ve been making this chili for some time, but I noticed that a lot of you online suffer from IBS or other gut issues (myself included) so I thought a low FODMAP recipe would be great addition to the blog. Whether you are low FODMAP, paleo or Whole30, this recipe is for you! FODMAPs are short-chain carbohydrates found in commonly eaten foods such as pasta, bread, onions, garlic, beans, milk, apples, honey and mangoes. The diet categorizes foods that trigger gastrointestinal problems according to the type of carbohydrate they contain, i.e., Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. I eliminated any high FODMAPs ingredients, replaced some others and came out on the other end with a delicious recipe! Garlic and onions are major triggers for those with gut issues, so a solution to this is to use garlic infused oil ( I got mine from Simply For Life St. John’s ) and the green part of scallions. As long as you don’t eat the white bulb, this onion is considered low FODMAP. The addition of whole carrots and ACV is a trick I learned a long time ago to cut the tartness from the tomatoes and give the dish sweetness without actually adding sugar. The sweet potatoes give the dish a ‘bean-y’ traditional chili texture. If you still want mushrooms or toppings like avocado ( both high FODMAPs foods) you can still add those! This recipe is all about options! Also, if you are vegan or vegetarian or want to go meatless, you can replace the ground beef with a can of black beans. Big batch and one pot dishes are lovely and usually budget friendly, easy for leftovers and crowd-pleasers. You really can’t go wrong with a big bowl of chili IMO.
I have a few recipes waiting in the wings to get posted, so I’ll be sure to get them on here this week.
Sincerely,
Les xo
Ingredients:
- 1.5 pounds of organic ground beef
- 1 cup chopped scallions (green part only)
- 1/4 cup garlic infused olive oil
- 1 chopped red pepper
- 1 chopped orange pepper
- 1 chopped zucchini
- 1 large sweet potato (cut into small cubes)
- 1 can fire roasted diced tomatoes
- 2 cans organic tomato sauce
- 2-3 whole peeled carrots
- 2 tsp cumin
- 1 tsp paprika
- salt and pepper to taste
- 2.5 tbsp chili powder
- a splash of apple cider vinegar (even though apples are high FODMAP, ACV is low because of the fermentation process!)
Method:
In a pan, fry ground beef over medium heat breaking it apart with the back of a spoon, drain off excess fat and set aside.
In a large dutch oven on your stovetop, heat garlic infused olive oil and add sweet potato. Toss the potatoes in the oil and cover and allow to simmer on low until fork tender. Add scallions, peppers, zucchini and salt and pepper to taste. Heat until veggies are soft. Add ground beef to dutch oven. Add the diced tomatoes and tomato sauce, the whole peeled carrots, ACV, and spices. Add a little more salt and pepper if needed. Enjoy!
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