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Easy Low FODMAP Beanless Vegan Chili

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 296

Ingredients

  • 1 230g can organic chickpeas (thoroughly rinsed in water 2-3 times)
  • 1 cup quinoa
  • 400 g can roasted tomatoes
  • 1 medium tomato diced
  • 1 zucchini diced
  • 1 red pepper diced
  • 1 carrot diced
  • 1 red chile deseeded, diced
  • 2 tsp cumin
  • 2 tsp roasted paprika
  • 2 tsp cocoa powder
  • 1 tsp cayenne
  • 1 tbsp Garlic flavored Olive Oil
  • 1 cup water
  • 1 cup chopped chives for garnish
  • 4 tbsp vegan sour cream for garnish

Instructions

  • Heat oil in a large saucepan. Lightly fry diced zucchini, red pepper, and carrot for 6-10 minutes. Add seasonings; chile, cumin, cayenne, and paprika. Cook for about 5 minutes.
  • Add roasted canned tomatoes, diced tomatoes, and cocoa powder, and bring to a simmer.
  • Add quinoa, washed chickpeas, and water. Bring to boil then turn down to simmer for about 15-20 minutes until water is absorbed.
  • Season with salt and pepper. Optional: Add vegan sour cream and chopped chives.
  • Serve your Easy Low FODMAP Beanless Vegan Chili!

Video

Nutrition

Calories: 296kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 255mg | Potassium: 659mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5080IU | Vitamin C: 79mg | Calcium: 92mg | Iron: 4mg