My Homely Slow Cooked Chilli

This is the perfect dinner to cook up on a Sunday and keep the leftovers for lunches or freeze for a rainy day. I went so long without chilli after starting the low FODMAP diet because I was worried it just wouldn’t taste the same without garlic or onions but I think I’ve finally nailed! I love serving it either in a big bowl with loads of different types of veggies and rice, on a jacket or in tacos. You can cook it in a couple of hours on a low heat in a pan, or if you have a slow cooker you can leave it on all day to go super gooey and delicious. So here it is, a gluten, garlic and onion free chilli…

– 500g lean beef mince (also works well with turkey mince but cook for less time)
– 300g tinned, chopped tomatoes
– 2 tbsp tomato puree
– 1 pepper chopped into small chunks
– 1/2 courgette chopped into small chunks
– 1/2 large aubergine chopped into small chunks
– 1 tsp paprika
– pinch of chilli flakes
– 1 tsp ground cumin
– 1.5 tsp brown sugar
– salt and pepper to taste
– splash of red wine
– 1 tbsp gluten free Marmite/yeast extract (Tesco’s and Asda’s own are gluten free)
– 1 tbsp garlic oil (or crushed garlic if you can tolerate)
– rice/baked potato/salad to serve

– add some garlic oil to a wok and fry your peppers, courgettes and aubergines on a medium heat until soft
– add in the mince, and sprinkle over the spices, stirring until browned and breaking up any lumps with a wooden spoon
– pour in the tinned tomatoes, tomato puree, brown sugar, a splash of red wine and yeast extract; stirring in until an even colour throughout
– turn the heat right down and leave for anywhere between 40 minutes and 4 hours. If you have a slow cooker, this is where you can transfer it over and cover for as long as you need
– stir every now and then, and add salt and pepper and any more of the above seasoning to taste
– serve up with salad, jacket, rice or anything you fancy!


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