Paleo, Low FODMAP, Veggie-Packed Chili


“Let’s get cozy!” My favorite phrase of winter. I frequently find myself eating more meals on the couch, snuggled in a fluffy blanket with my equally snuggly fiancé the second temps drop below 50. Typically I insist dinner always be had at the table, no phones, no TV just us, but there’s something about New England winter that makes me just want to hibernate and eat all the comfort foods. 🐻


Since as far as I know, hibernation isn’t quite possible for me at this time, I’ll take the next best thing – a piping hot bowl of comforting chili. Another thing that isn’t possible at this time, is spending a ton of time cooking. Even dedicated home chefs need a little break sometimes! My crockpot is my winter lifeline, especially post holidays when I’ve spent the better half of the month of December chained to my kitchen (happily I might add!).


A winter go-to for years, I knew my old crock pot chili recipe, which included quinoa, sweet potato, and 3 different types of beans (I’m getting a stomach ache just THINKING about it), needed some serious modifications to make it low FODMAP + Paleo friendly. I’ve played around with a few different variations, but the following recipe has received a resounding stamp of approval from my friends and family, so it’s time I share it with you!


Ingredients

1.5 lbs Sausage (look for nitrate free – I like Whole Foods Italian Sausage from their butcher*)

1.5 lbs Grass Fed Ground Beef

1/2 cup Bone Broth

1/2 Red Pepper, diced

1/2 Green Pepper, diced

1/2 Yellow Pepper, diced

1 Small Jalapeño Pepper, sliced into rounds + seeds removed

1lb Butternut Squash, diced

1 large Zucchini

1 can Tomato Sauce (I like Whole Foods brand with no added sugars or spices**)

1/2 can Tomato Paste**

1 tbsp Turmeric

1 tsp Cumin

Salt + Pepper to taste


  1. Remove sausage from casing by scoring links down the center with a sharp chefs knife. Break up into large chunks and add to slow cooker basin.

  2. Add ground beef to slow cooker + pour 1/2 cup of bone broth over meat.

  3. Dice peppers, squash, zucchini and jalapeño being sure to remove all seeds.

  4. Top meat + veggies with tomato sauce + paste, add in spices and stir lightly being mindful to keep the sausage and ground beef at the bottom of the slow cooker.

  5. Cook on low overnight about 12 hours or until meats are fully cooked.

  6. Serve with shredded cheddar cheese (if not Paleo).


*Note: If following a low FODMAP SIBO-specific protocol, ensure that you are using sausage purchased directly from a butcher NOT a package! Packaged meats can contain fillers like GLUTEN (why?!) and can also contain additional spices like garlic + onion that you are trying to avoid.


**Note: If you have trouble with tomato, consider using 1/2 can of sauce and combining it with 1/2 can of pure organic pumpkin puree for a fun flavor twist. Not into pumpkin? Sub out 1/2 the tomato sauce and all the paste for an additional 1/2 cup of bone broth. Chili will take on a bit more of a soup/stew consistency but will still be 100% as delicious!




Did you make this recipe? Have any ingredients you swapped out/added in and want to share? Leave them in the comments below!

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