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Low FODMAP BBQ Chili featuring FODY Foods AMAZING low FODMAP BBQ sauce | Low FODMAP recipe created by Ignite Nutrition's Registered Dietitian Nutritionist Andrea Hardy, gut health expert and named top 10 dietitians in Calgary, Alberta Canada
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Low FODMAP BBQ Chili

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 8
Author: Andrea Hardy

Ingredients

  • 1 Tbsp garlic infused olive oil (I used FODY's garlic infused olive oil)
  • 2 lbs ground beef
  • 3 carrots - ‘riced/minced’ in a blender or food processor
  • 2 red peppers, diced
  • 3 Tbsp chili powder* garlic free such as ancho chili powder
  • 1 Tbsp cumin
  • 2 tsp smoked paprika (or regular paprika if you don't have smoked!)
  • 1/2 tsp salt (omit if using salted tomatoes/season to taste)
  • 1 can diced tomatoes (I used no salt added)
  • 1 cup FODY's low FODMAP BBQ sauce
  • 1 can chopped green chile/jalapeños
  • 3 cups sweet potato, diced
  • 1 can lentils, rinsed and drained
  • 1 jar low FODMAP tomato sauce - I used FODY's Marinara Sauce
  • 1 cup water

Instructions

  • In pan on the stove, add FODY's garlic infused olive oil & heat.
  • Add ground beef, sauté until browned.
  • Add riced/minced carrot, diced red peppers - sauté until softened, about 3-5 minutes.
  • Add chili powder, cumin, paprika, stiring until the mixture becomes fragrant, about 1 minute.
  • Add diced tomatoes, FODY BBQ sauce, chopped green chiles, sweet potato, lentils, tomato sauce, and water.
  • Simmer until potatoes are fork tender.