Low FODMAP Chili Recipe - Smokey Tempeh & Lentil

Heat a large metal pot on medium-high heat. Add 1 tbsp Fody Shallot Infused Olive Oil and crumbled tempeh. Allow the tempeh to stick to the bottom of the pot to brown, about 2 to 3 minutes. Add spices, salt and pepper. Cook 2 to 3 minutes more until browned, then add the wine to deglaze the pan. Remove tempeh, but keep the pan on medium heat.

Add 1 tbsp oil, fennel, celery, and carrot. Cook 5 minutes. Add peppers, cooked tempeh, Fody Marinara Sauce , maple syrup, liquid smoke, tamari, and lentils. Bring to a boil, partially cover and let simmer for 45 minutes.

Serve your Low FODMAP chili with homemade gluten-free corn bread, gluten-free toast, or other well tolerated bread.

The tempeh can be substituted for ground beef or chicken to add meat to the dish if you like!