My Chunky Gluten Free Chilli Con Carne Recipe (dairy free, low FODMAP)
Say hello to my gluten free chilli con carne recipe that's dairy free and low FODMAP too! A quarter of this dish is a low FODMAP serving size.
Servings 2
Ingredients
- 500g beef mince
- 1 courgette chopped
- 1 red pepper chopped
- 1 tsp crushed chilli paste
- 2 tsp oregano
- 1 tsp cumin
- 1/2 tsp asafoetida make sure it's gluten free or use onion powder if you're NOT on the low FODMAP diet
- 400g chopped tomatoes
- 1 tbsp tomato puree
- 1/2 stock cube with 150ml water or 150ml of stock pre made. Make sure it is low FODMAP if needed
- salt and pepper
- fresh chives chopped
- garlic infused oil to cook in
Serve with
- rice
- cheese lactose free, dairy free or low FODMAP if needed
- tortilla chips
- lactose free mascarpone dairy free cheese if needed
Instructions
- Chop your red pepper and courgette and fry in some garlic infused oil until slightly softened.
- Add in your beef mince and continue cooking.
- Next add your chopped tomatoes and tomato puree. Stir in and continue cooking.
- In a small dish, mix together your crushed chilli paste, oregano, cumin and asafoetida. You can add a little water to make it a bit more paste-like. Add this into your pan and mix into your chilli con carne. Continue to cook.
- Soon after, add your stock. Bring to boil and then down to a simmer until the chilli con carne has reduced. It usually takes mine about 15 minutes.
- Once reduced remove from the heat. Season with salt and pepper, and top with freshly chopped chives.
- Serve up with rice, gluten free tortilla chips, cheese and a low FODMAP cheese. Enjoy!
Notes
A quarter of this dish is a low FODMAP serving size.
Of course, if you are not following a low FODMAP diet feel free to also add kidney beans to the recipe.
Of course, if you are not following a low FODMAP diet feel free to also add kidney beans to the recipe.