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!
Turkey & Butternut Squash Chili (Bean Free)Print Recipe
- 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
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.
FODMAP safe portion size of butternut squash is 1/4 cup.