This low FODMAP Chunky Vegetable Chili Recipe fits perfectly into an IBS-control diet and a perfect idea for low FODMAP dinner recipes!
Ingredients:
To make our Low FODMAP Chunky Vegetable Chili Recipe, you will need the following:
- 2 medium potatoes, peeled and diced
- 1 medium red pepper, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 7.5 ounces canned garbanzo beans, drained
- 1 can (8 ounces) tomato sauce
- 1 tablespoon Casa de santé Mexican seasoning
- 1 medium zucchini, peeled and cut into 1 inch cubes
Directions:
To make our Low FODMAP Chunky Vegetable Chili Recipe, follow these steps:
- Combine all ingredients except zucchini in a large saucepan.
- Heat to a boil and then reduce heat to a simmer.
- Cover and simmer for about 30-45 minutes or until vegetables begin to soften.
- Add zucchini. Cover and continue to simmer for another 15 minutes or until zucchini is tender.
- May garnish chili with shredded cheddar cheese if desired.
Serves 6
Serving size: 1 cup
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