Makes 8 servings
Fody's Low FODMAP Turkey Chili
Description of Fody's Low FODMAP Turkey Chili
What can you make with Fody Chicken Soup Base, Fody Garlic-Infused Olive Oil, Fody Taco Seasoning and Fody Marinara Pasta Sauce? CHILI!
Low FODMAP chili is a perfect comfort food - easy to make, packed with flavor and lends itself to variation. You can serve with rice, or ladle over corn chips for nachos. Or how about setting out toppings like shredded cheese, shredded lettuce and scallions? And don’t forget the lactose-free sour cream! The low FODMAP lunch and dinner ideas are endless!
Note that as prepared this is not a spicy chili, so it should work for kids as well as those who do not like spicy food. There are directions for increasing the heat level using extra Fody Low FODMAP Taco Seasoning.
Fody's Low FODMAP Turkey Chili Ingredients
- 2 cups (480 ml) water
- 2 teaspoons Fody Low FODMAP Chicken Soup Base
- 3 tablespoons Fody Low FODMAP Garlic-Infused Olive Oil or Fody Low FODMAP Shallot-Infused Olive Oil, divided
- 2-pounds (910 g) ground turkey
- 1/2 cup (36 g) finely chopped leek greens
- 1/4 cup (16 g) finely chopped scallion greens
- 1 green bell pepper, cored, finely chopped
- 1 red bell pepper, cored, finely chopped
- 1 tablespoon Fody Low FODMAP Taco Seasoning, plus extra
- 2 cups (480 ml) Fody Low FODMAP Marinara Pasta Sauce
- 1/2 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons to ¼ cup (35 g) fine ground yellow cornmeal
Directions for Fody's Low FODMAP Turkey Chili
Bring water to a simmer in a small pot. Whisk in Fody Low FODMAP Chicken Soup Base until dissolved; remove from heat and set aside.
Heat 1 tablespoon of the oil in a heavy bottomed large Dutch oven over low-medium heat and add the ground turkey, breaking it up with a spatula. Sauté until the turkey loses any pink color. Remove from pan and set aside.
Add remaining 2 tablespoons oil to the same pot over low-medium heat and add the leeks and scallions and sauté for a minute or two until they begin to soften, then add the chopped peppers and sauté until crisp-tender. Stir 1 tablespoon Fody Low FODMAP Taco Seasoning and cook for about 30 seconds. Stir in reserved turkey.
Stir in Fody Marinara Pasta Sauce, water and reserved reconstituted Fody Chicken Soup Base. Adjust heat and bring chili to a simmer, covered, and cook for about 20 minutes. Taste and adjust seasoning with salt and pepper as desired, and more Fody Taco Seasoning, if you like.
Place 2 tablespoons of cornmeal in a small heatproof bowl and ladle in some of the liquid from the chili to the cornmeal, stirring to make a paste. Add this to the chili and stir in to distribute well. Simmer covered for 5 more minutes to thicken chili. Chili is ready to serve, but we think it is even better on days 2 or 3. Cool to room temperature and either refrigerate in airtight containers for up to a week or freeze up to a month. (Defrost in refrigerator overnight). Reheat on stovetop over low heat.
We love setting out toppings such as Fody Salsa, cheddar, Monterey jack, shredded lettuce, chopped scallions and lactose free sour cream. All of these are low FODMAP in particular serving sizes. Make sure to use your Monash app to understand appropriate low FODMAP serving sizes and take care not to stack your FODMAPs!
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
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