Low FODMAP Slow Cooker Beef & Veggie Chilli

Low FODMAP slow cooker Beef chilli and veg
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Cooking Method:
Courses:
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
  • 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. 1
    Preheat slow cooker with 1 tbsp of garlic infuse olive oil.
  2. 2
    Once the oil has warmed add, bell pepper, courgette, spring onions, carrots to the slow cooker.
  3. 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. 4
    Transfer the browned mince into your slow cooker.
  5. 5
    Sprinkle in the smoked paprika, cumin, oregano, and chili powder and give it all a good stir.
  6. 6
    Pour in the chopped tomatoes, tomato paste, and beef stock.
  7. 7
    Stir everything well to combine all ingredients and coat the beef and vegetables evenly.
  8. 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. 9
    Halfway through cooking, give it a quick stir if you can — this helps the flavours meld.
  10. 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. 11
    Taste and adjust seasoning with salt, pepper, and a squeeze of lime juice if you like a bit of brightness.
  12. 12
    Spoon the chili into bowls and serve with basmati rice, jacket potatoes quinoa, or gluten-free cornbread.
  13. 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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Read it online: https://fodmapfamilykitchen.recipes/recipe/low-fodmap-slow-cooker-beef-veggie-chilli/

Thank you for trying this recipe.