Go Back
+ servings
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
Print Recipe
No ratings yet


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


  • 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


  • 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.