The weather’s cold, so a good chili recipe is just what this gal wants! I had originally found a chili recipe through Fody Foods that tasted great – until I learned that beef tends to trigger my symptoms. Not to be deterred, though, I came up with this slow-cooker turkey chili version that tastes just as good but keeps my belly from going nuts.
This recipe is easy, and I absolutely love it for week nights. You can feed 2-4 people, so plan accordingly. One other thing to keep in mind is that, while the tortilla chips used in this recipe are gluten-free, they do contain corn. Corn can be high-FODMAP (depending on serving size), so limit your chip-eating to no more than about fifteen chips to be safe. And, per the usual, keep your cheese serving within FODMAP limits!
Utensils/appliances you’ll need:
- One medium-sized skillet and spatula
- One food processor or chopper
- One crockpot
- These measuring cups
- Measuring spoons
The Recipe
Helpful tip – I typically brown the turkey and chop the peppers the night before so I don’t have as much to do before work in the mornings. If you do this, you’ll only need about five minutes to put everything in the crockpot…then voila! A tasty meal as soon as you get home.
Ingredients you’ll need:
- 1 pound of ground turkey, browned and drained
- 28 oz. can of crushed tomatoes
- 2 cups of water
- 1 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 2 teaspoons FODY Low-FODMAP Vegetable Soup Base
- 1 1/2 teaspoons FODY Low-FODMAP Taco Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- Salt and pepper to taste
- Mission Gluten-Free Corn Tortilla Strips
- Shredded sharp cheddar cheese
Directions:
- As stated previously, you need to chop your peppers and brown your ground turkey (if you haven’t already). Be sure to cook until the turkey is completely white – no pink spots at all – and then drain the excess fat from the meat.
- Put your turkey, peppers, and all other ingredients except the tortilla strips and cheese into the crockpot; stir until combined. Turn the crockpot on low for 6-8 hours.
- On your plate, place your tortilla chips and then cover with chili. Add a sprinkle of cheddar cheese, and enjoy!
That’s it, y’all! The perfect low-FODMAP turkey chili nacho recipe for winter nights and football watch parties.
IBS Takes Guts 