Low FODMAP Slow Cooker Beef & Veggie Chilli

This Low FODMAP Slow Cooker Beef & Veggie Chili is the ultimate comfort food for busy families. Packed with tender beef, colourful vegetables, and warm spices, it’s a one-pot meal that’s hearty and IBS-friendly.

Cooking it in the slow cooker means minimal effort with maximum flavour. Just set it in the morning and come home to a cozy, ready-to-eat dinner. Perfect for chilly evenings, game nights, or an easy weekend family meal. Serve with Jacket potato or rice.

Why You’ll Love This Recipe

✅ Low FODMAP and IBS-friendly
✅ Easy the slow cooker does the hard work
✅ Budget-friendly family dinner full of hidden veggies (the kids won’t be able to tell)
✅ Freezer-friendly for batch cooking
✅ Warm, comforting, and full of flavour

Ingredients You’ll Need

• Beef mince (ground beef): Use lean beef mince for a lighter option.
• Bell pepper: Adds colour and sweetness (low FODMAP up to 75g per serve).
• Carrots: Bring natural sweetness and bulk.
• Courgette (zucchini): Adds moisture and sneaky veg for kids.
• Canned chopped tomatoes: Choose plain with no onion or garlic.
• Tomato paste: For a rich tomato base.
• Garlic-infused oil: All the flavour without the FODMAPs.
• Spices: Chili powder, smoked paprika, cumin, and oregano make this warming and aromatic.
• Low FODMAP beef stock: Onion and garlic-free stock adds depth.

Substitutions & Variations

• Swap beef mince for turkey or chicken mince for a lighter option.
• Add sweet potato for extra bulk and natural sweetness.
• You can adjust the spice level to suit your family – mild chilli powder keeps it kid-friendly.

Serving Suggestions

• Serve with jacket potato, steamed basmati rice, quinoa, or gluten-free cornbread.
• Top with lactose-free sour cream, grated cheddar, and chopped spring onion greens.
• Add avocado slices (FODMAP safe up to ⅛ avocado per person).

Storage & Leftovers

• Store in the fridge in an airtight container for up to 3 days.
• Freeze for up to 3 months – perfect for batch cooking.
• Reheat gently on the hob or in the microwave until piping hot.

Recipe Tips

• Brown the beef first: This adds extra flavour before slow cooking.
• Veggie prep: Chop vegetables into even pieces so they cook at the same rate.
• Thickening: If your chilli is too runny, remove the lid for the last 30 minutes of cooking.

Low FODMAP Slow Cooker Beef & Veggie Chilli

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Cooking Method: Slow Cooker Courses: Dinner

Prep Time 15 mins Cook Time 6 hrs Total Time 6 hrs 15 mins Servings: 6

Description

This Low FODMAP Beef & Veggie Chilli is hearty, nourishing, and freezer-friendly. Packed with ground beef, and hidden vegetables in a rich tomato based sauce, it’s perfect for cozy weeknights or big family dinners. Great recipe for the slow cooker, just chuck all the ingredients in give it a good stir and let the slow cooker do its magic

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 1 tbsp garlic Infused Oil
• 500 g lean ground beef
• ¹⁄₂ red bell peper
• ¹⁄₂ green bell pepper
• ¹⁄₂ yellow bell peper
• 2 carrots diced
• 2 spring onions - Green tops only finely sliced
• 1 courgette (zucchini) diced
• 400 g canned chopped tomatoes
• 2 tbsp tomato paste
• 200 ml low FODMAP beef stock
• 1 tsp mild chili powder (add more to taste/ family preference)
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper, to taste

Instructions

1. Preheat slow cooker with 1 tbsp of garlic infuse olive oil.
2. Once the oil has warmed add, bell pepper, courgette, spring onions, carrots to the slow cooker.
3. Heat 1 tbsp of garlic-infused olive oil in a large frying pan over medium heat. Add the beef mince and cook for 5–6 minutes, breaking it apart with a wooden spoon as it browns. Drain off any excess fat if needed.
4. Transfer the browned mince into your slow cooker.
5. Sprinkle in the smoked paprika, cumin, oregano, and chili powder and give it all a good stir.
6. Pour in the chopped tomatoes, tomato paste, and beef stock.
7. Stir everything well to combine all ingredients and coat the beef and vegetables evenly.
8. Cover the slow cooker with the lid. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender and the sauce is rich and thick.
9. Halfway through cooking, give it a quick stir if you can — this helps the flavours meld.
10. About 30 minutes before serving, check the consistency. If it’s too liquid, remove the lid and cook uncovered for the remaining time to allow the sauce to reduce.
11. Taste and adjust seasoning with salt, pepper, and a squeeze of lime juice if you like a bit of brightness.
12. Spoon the chili into bowls and serve with basmati rice, jacket potatoes quinoa, or gluten-free cornbread.
13. Add your favourite toppings such as chopped coriander, grated lactose-free cheese, or a dollop of lactose-free sour cream.

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