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This past weekend was such a great one. One of my best friend’s recently had a baby, and my son has been itching to meet her! He put on a fancy shirt, made sure his nails were filed down and kept practicing how he would hold her 🙂
I also got a slow cooker this past weekend, which was a life-changing move! I don’t know how I lived without it so long. My first meal was just cooking up some chicken thighs in water and spices – we had tender, juicy chicken for days! My next meal this weekend was a huge success – chili without beans, onions and garlic. Quite a change from the norm!
Slow-Cooker FODMAP-friendly Chili
Ingredients
- 1 lb. ground beef (my preference is grass fed, even if the fat content is a bit higher)
- 1 28 oz. can diced tomatoes (confirm no onion and garlic included)
- 1 14 oz. can crushed tomatoes (confirm no onion and garlic included)
- ½ cup water
- 2 tbsp. garlic-infused olive oil
- 2 bell peppers, diced
- 2 medium sized carrots, diced
- 1 ½ tbsp. cumin
- 1 ½ tbsp. paprika
- 1 ½ tbsp. cayenne pepper
- 2 tsp. oregano
- 2 tsp. salt
Directions
Heat 1 tbsp. of the garlic-infused olive oil in a frying pan and add the ground beef. Stir until thoroughly minced and cooked most of the way through.
Add the remaining tbsp. of olive oil along with beef and all remaining ingredients into the slow cooker. Stir all ingredients together. Set the slow cooker for 6 hours on low heat. Garnish with scallions, sour cream, cheese or whatever else your stomach can handle!
Enjoy and let me know how you like it!
