I grew up with my Dad making chili for us whenever the weather dipped below 75 degrees which for some of us we call a Texas winter. I cannot remember the specifics of his recipe but I do remember the delicious smell filling up the house. His version used a chili package as the base which was delicious but high sodium and definitely not FODMAP safe with the garlic and onion seasoning. Trust me when I say this is must recipe to add to your IBS diet plan.
I’ve never been a huge fan of beans in general but definitely not in my chili. Lucky for me beans are one high FODMAP food that I do not feel like I am missing out on. I love the addition to the butternut squash for a different texture and dimension. After I made this my husband who is a vocal soup and chili hater, he surprisingly really liked it. Big win for me!
What is your favorite comfort food in the fall and winter? I would love to hear! Looking for more comfort dishes? Check out some of my favorites: Thai turkey meatballs, chicken tortilla soup, pasta with butternut squash & sage.
Browned Ground Turkey
FODMAP safe Chili ready to eat!
Turkey & Butternut Squash Chili (Bean Free)
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A comforting bowl of chili which is bean, garlic, and onion free!
Ingredients
- 1 Package Lean Ground Turkey
- 1/4 Cup Green Onions (green part only), diced
- 3/4 Cup Butternut Squash, peeled & diced
- 1 10 Ounce Can Rotel Mild tomatoes with Green Chilies
- 1 8 Ounce Can Tomato Sauce
- 3/4 Cup Water
- 1/2 Teaspoon Cumin
- 1/4 Teaspoon Chili Powder (make sure chili powder is the only ingredient)
- 1/4 Teaspoon Paprika
- Kosher Salt & Pepper to taste
- Optional Garnish: cheese, sour cream, cilantro, green onions
Instructions
- In a large saucepan, cook ground turkey on medium-high heat until cooked through. Season with salt and add green onions for an additional 5 minutes.
- Add squash, tomatoes, sauce, water, cumin, chili powder, paprika, salt, & pepper.
- Cover pan and cook on medium-low heat for 30 minutes, stirring occasionally.
Notes
FODMAP safe portion size of butternut squash is 1/4 cup.
Recipe adapted by Skinny Taste.
Keywords: bean-free chili, fodmap chili recipe, fodmap dinners
Diana Gervits Gottlieb
November 13, 2017 at 7:57 pmfyi, as shown, this recipe is NOT fodmap safe.
1. only the green part of green onions is safe, the white is not.
2. The brand of chili powder you show contains garlic and is therefore not safe. It’s very hard to find a chili powder blend that is safe.
3. Not 100% but I think maybe the tomato serving is a bit high as well. Would need to check on that.
Anyone doing elimination would not be safe eating this.
fitfabfodmap.com
November 13, 2017 at 8:18 pmThanks Diana for your feedback! I actually did not use that brand of chili powder when I made it so I removed the picture. I added your comments about the green onions and chili powder, great points that I overlooked!