Have you ever had one of those days where you’re headed home from a busy day and have a dinner plan in your head but get home to realize your missing one of the key ingredients? That happened to me the other night when I was planning on making chili but realized that, yep, you guessed it! I was missing beans. How can you have chili without beans? Ahhh… check out some Low FODMAP recipes and come up with this delicious recipe! This was super yummy, made lots of left overs and would be equally as good on some zucchini noodles or as a “sloppy” joe. You can garnish the bowls with sour cream (or in our case greek yogurt), shredded cheese, sliced green onions and some crumbled taco chips (or in our case flax seed chips). We even threw some fresh summer okra in for some added flavor!!! This is definitely a repeat! Enjoy y’all!
No-Bean Chili Soup
(serves @ 8)
- 2 pounds lean ground beef (or ground turkey/chicken)
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 small jalapeno pepper, chopped (optional but super yummy)
- 2 tablespoons ground chili powder
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 tablespoon granulated sugar (I used raw natural)
- 1 (28-oz) can diced tomatoes with liquid
- 1 cup water
- Saute the ground beef (or other meat) in a large skillet over medium heat. Crumble the meat into bite-sized pieces as it cooks. When the meat is no longer pink, remove from heat and drain the fat off. Return the skillet to the heat and add the diced vegetables and option Serrano or jalapeno pepper. Turn the heat down to low and cook, stirring occasionally, until vegetables are tender. Add the spices, canned tomatoes, and water to the pot and stir.
- Simmer over low heat for until flavors well mixed and serve hot.