Gluten Free Veggie Chilli Tacos Recipe (vegan, low FODMAP)

Gluten free veggie chilli tacos recipe! My meat-free chilli con carne is vegan, low FODMAP and perfect for Taco Tuesdays!

Keyword veggie chilli tacos

Prep Time 20

Total Time 20

Servings

Calories 440kcal

Author Becky Excell

1 aubergine cubed
1 courgette cubed
1 red pepper cubed
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
400 g chopped tomatoes
1 tbsp tomato puree
1/2 vegetable 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

Chop your red pepper, aubergine and courgette into small cubes and fry in some garlic infused oil at a medium heat for 10 minutes until softened with a little colour.
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. Continue to cook.
Soon after, add your stock. Bring to boil and then down to a simmer until the chilli 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.

Grab one of your gluten free wraps (I like to dry fry mine on each side in a frying pan for 30 seconds each side for a bit of added colour and toasty-ness btw) and add a little of your veggie chilli in a line, straight down the middle.
Top with my pink pickled cabbage, cheese, mashed avocado and throw on some freshly chopped coriander if you're feeling fancy.
Repeat and enjoy! Alternatively, you can just serve this up with rice and enjoy like a chilli con carne.