Beanless Chili

• • 1 ½ pounds lean ground beef

  • 28 oz. can crushed tomatoes

  • 2 cups water

  • 1 bunch scallions, thinly sliced (green parts only)

  • 1 red bell pepper, diced

  • ½ green bell pepper, diced

  • 2 teaspoonsFody Low FODMAP Vegetable Soup Base

  • 1 ½ teaspoonsFody Low FODMAP Taco Seasoning

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

For serving: shredded cheddar cheese, lactose-free sour cream, tortilla chips, fresh chopped cilantro

Brown and crumble the beef in a large stock pot or Dutch oven over medium-high heat. Drain fat and return to the pot. Add the tomatoes, water, scallions, red and green pepper, soup base, taco seasoning, cumin and oregano to the pot. Bring to a boil. Reduce heat and simmer covered, but slightly vented, for about 30 minutes. Uncover and continue simmering until desired consistency. Season to taste with salt and pepper if desired.

Serve your Low FODMAP chili garnished with the shredded cheese, lactose-free sour cream, tortilla chips and cilantro.