5 Delicious Low Fodmap Chili Recipes You Need to Try

Low FODMAP Chili is a tasty and comforting dish that lets you enjoy bold flavors without the digestive discomfort. Packed with hearty beans, lean protein, and plenty of spices, this chili is designed to fit into a low FODMAP lifestyle while satisfying your cravings. Whether you’re meal prepping for the week or serving up a cozy dinner, this recipe ticks all the boxes for flavor and ease!

Spicy Tomato and Bell Pepper Base

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This low FODMAP chili is packed with vibrant flavors and is sure to warm your soul. The spicy tomato and bell pepper base brings a delightful kick, balanced with sweetness from the tomatoes and a hint of smokiness from the peppers. It’s simple to whip up and makes for a cozy, satisfying meal.

The combination of tomatoes and bell peppers creates a rich, saucy backdrop that enhances every bite. With a few spices added to the mix, you’ll have a chili that’s not only delicious but also easy to prepare. Perfect for any weeknight dinner or a gathering with friends!

Ingredients

• 1 tablespoon olive oil
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 2 cups cherry tomatoes, halved
• 2 cups canned diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced red and yellow bell peppers and sauté for about 5 minutes until softened.
2. Add the halved cherry tomatoes, canned diced tomatoes, and tomato paste to the pot. Stir well to combine.
3. Sprinkle in the smoked paprika, cumin, cayenne pepper, salt, and pepper. Mix everything thoroughly and let it simmer for 15-20 minutes, allowing the flavors to meld together.
4. Adjust seasoning if necessary and serve hot, garnished with fresh parsley.

Cooling Avocado and Lime Garnish

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This Low FODMAP Chili recipe is both comforting and satisfying, making it a perfect choice for a cozy night in. The vibrant flavors blend seamlessly, and the addition of a cooling avocado and lime garnish elevates the dish to another level. It’s simple to prepare, making it ideal for both experienced cooks and kitchen novices.

The creamy avocado offers a rich texture that balances the spiciness of the chili, while a squeeze of fresh lime juice adds a zesty kick. Together, they create a delightful contrast that brightens the overall flavor profile. You’ll find that this garnish not only enhances the dish visually but also promotes a fresh taste that complements the hearty elements of the chili.

Ingredients

• 2 ripe avocados
• 2 limes, juiced
• 1/4 cup chopped fresh cilantro
• Salt, to taste
• 1/2 teaspoon cumin (optional)

Instructions

1. Prepare the Avocado: Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
2. Mix Ingredients: Add the lime juice, chopped cilantro, and a pinch of salt. If desired, mix in cumin for added flavor.
3. Mash: Using a fork, mash the mixture to your desired consistency. You can keep it chunky or smooth, depending on your preference.
4. Serve: Spoon the avocado and lime mixture over your prepared Low FODMAP Chili just before serving.

Savory Ground Turkey and Kidney Bean Chili

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This savory ground turkey and kidney bean chili is a delightful blend of flavors that’s both hearty and comforting. It’s simple to prepare, making it an ideal choice for busy weeknights or a cozy weekend meal.

The combination of tender ground turkey and seasoned kidney beans creates a filling dish that bursts with taste. Each spoonful is packed with warmth and a touch of zest, perfect for those chilly evenings. Plus, it’s a great way to adhere to a low FODMAP diet without sacrificing flavor!

Ingredients

• 1 pound ground turkey
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 1 cup low-sodium chicken broth
• 1 bell pepper, diced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: lime wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced bell pepper and cook until softened, about 3-4 minutes.
2. Add the ground turkey and cook until browned, breaking it apart with a spoon.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
4. Add the kidney beans, diced tomatoes, and chicken broth. Bring to a simmer, then reduce heat and let it cook for about 20 minutes, stirring occasionally.
5. Serve hot, garnished with fresh cilantro and lime wedges if desired.

Zucchini and Carrot for Added Texture

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Low FODMAP chili is a warm and hearty dish packed with flavor and nutrition. By incorporating zucchini and carrots, this recipe not only enhances the taste but also adds a delightful texture that makes every bite satisfying. The sweetness of the carrots balances the savory spices, while the zucchini brings a light crunch.

This chili is simple to make, perfect for a weeknight dinner or meal prep. Its rich flavors and colorful veggies make it appealing to everyone, whether you’re following a low FODMAP diet or simply looking for a comforting meal.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey or beef
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, rinsed
• 2 medium zucchinis, diced
• 2 large carrots, peeled and diced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups low-sodium vegetable broth

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the ground turkey or beef and cook until browned.
2. Stir in the diced tomatoes, kidney beans, zucchini, carrots, chili powder, cumin, paprika, salt, and pepper.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce the heat and let it simmer for about 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
5. Adjust seasoning as needed and serve hot.

Serve with Corn Tortilla Chips

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Low FODMAP chili is a delightful dish that brings warmth and comfort to any table. Its rich flavors come from a blend of spices, tomatoes, and various vegetables, all simmered together to create a hearty meal. This recipe is simple to make and perfect for sharing.

Serving the chili with crispy corn tortilla chips adds a satisfying crunch that complements the smooth texture of the chili. The combination is not only tasty but also suitable for those following a low FODMAP diet, making it a great option for gatherings or cozy nights in.

Ingredients

• 1 tablespoon olive oil
• 1 medium red bell pepper, diced
• 1 medium zucchini, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 2 cups vegetable broth (low FODMAP)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 package corn tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced red bell pepper and chopped zucchini and sauté for about 5 minutes until softened.
2. Add the diced tomatoes, kidney beans, corn, vegetable broth, chili powder, cumin, salt, and pepper. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.
4. Taste and adjust seasoning if necessary. Serve hot with corn tortilla chips on the side for dipping.