Low FODMAP Chili con Carne
Hearty beef chili slow-simmered with tomatoes, carrots, and warm spices. A crowd-pleasing classic made safe for sensitive stomachs.
Instructions
- 1
Heat olive oil in a Dutch oven or large pot over medium-high heat.
- 2
Add ground beef and cook, breaking up clumps, until thoroughly browned, about 8 minutes.
- 3
Transfer beef to a plate and set aside.
- 4
Add garlic-infused oil, carrot, celery, jalapeños (if using), chili powder, paprika, and cumin to the pot.
- 5
Sauté, stirring frequently, until celery is tender and translucent, 3-4 minutes.
- 6
Return beef and any juices to the pot. Add tomatoes with juice and beef broth.
- 7
Reduce heat to low. Simmer, stirring occasionally, until thickened and flavorful, 45-50 minutes.
- 8
Season with salt and pepper to taste.
- 9
Serve garnished with cilantro and scallion greens.
FODMAP Notes
Uses garlic-infused oil for flavor. Canned tomatoes are low FODMAP at this portion. Celery and carrots are safe. Check chili powder doesn't contain garlic or onion. Jalapeños are low FODMAP.
Tips
- 💡 Serve over rice or with corn chips
- 💡 Top with lactose-free sour cream and cheese
- 💡 Make ahead - flavor improves overnight
- 💡 Freezes excellently
Recipe Notes
This robust chili delivers all the warming comfort of the classic without the digestive distress. Long simmering develops deep, complex flavors.
Substitutions
- Protein: Ground turkey or plant-based crumbles
- Heat: Adjust jalapeños to taste
- Beans: Canned lentils (1/4 cup per serving is low FODMAP)
Storage
- Refrigerator: Keeps 5-6 days
- Freezer: Freeze up to 3 months
- Reheating: Stovetop with splash of broth
FODMAP Stacking Note
One serving is low FODMAP. Avoid adding beans - they’re high FODMAP. For bean-like texture, add canned lentils in small amounts.
Related Recipes
- Low FODMAP Taco Soup
- Low FODMAP Beef Stew
- Low FODMAP Mexican Rice