Thick and Hearty Blended Bean Chili ~ Onion & Garlic Free
Thick and Hearty Blended Bean Chili is exactly what I was craving after the holidays and 3 days of leftover ham…Sandwiches, omelets, pizza, and homemade egg McMuffins. You know what I’m talking about, it’s all good, but I have my limits.
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My husband on the other hand was still very much all about the ham, so I made him one of his favorite soups, Hearty Ham and Blended Bean Soup. If you haven’t tried it, leftover ham is a win-win in this recipe.
Let’s talk about this new blended bean chili recipe.
You can use any ground meat in this chili, though I prefer turkey in mine:
- Turkey
- Chicken
- Pork
- Beef
If you follow a Low FODMAP diet and you are able to enjoy beans here and there, I can safely say this recipe did not bother me at all since it is onion and garlic-free. I do suggest Low FODMAP followers enjoy this chili for one meal and freeze the rest for another time versus eating leftovers the next day. This is what I do to add variety to my diet. If the combination of beans in this recipe is too much, you can always sub with either of these options; garbanzo and black beans or garbanzo beans, black beans, and lentils.
To Make Thick and Hearty Blended Bean Chili, You Will Need These Ingredients:
- Dried beans ~ any blended combination. I used Heirloom Bean Blend, which has beans, peas, and lentils.
- Ground turkey, chicken, pork, or beef
- Green onion tops ~ entire onion if not Low FODMAP
- Green bell pepper
- Red bell pepper
- Canned tomatoes
- Tomato sauce
- Chili powder
- Taco seasoning ~ I used Low FODMAP
- Dried oregano
- Cayenne pepper
- Cumin
- Low FODMAP garlic replacer ~ or regular garlic if not Low FODMAP
- Low FODMAP onion replacer ~ omit if adding the entire green onion
- Water
- Optional cheese for garnish
Soaking the dried beans isn’t required for this chili, but I always prefer to soak my beans. I honestly believe it helps eliminate gassy tummies. If you decide to soak the beans, I suggest using one of the following methods:
- Quick Soak Method: Rinse beans and place them in a large kettle. For 2 cups of dried beans, add 6-8 cups of hot water. Bring the water to a boil and continue to boil for 2 minutes. Then remove the kettle from heat and cover. Let beans sit for 1 hour. Drain the water, and they are ready to cook. Refrigerate beans if you are not planning on cooking them right away.
- Overnight Soak Method: Rinse beans and place them in a large kettle. For 2 cups of dried beans, add 6-8 cups of cold water. Let sit overnight or for 6-8 hours. Drain water from the beans, and they are ready to cook.
Enjoy!
Thick and Hearty Blended Bean Chili
Ingredients
- 2 cups dried beans ~ any blended variety. I used Heirloom brand.
- 1 1/2 pounds ground chicken turkey, or beef ~ preferably lean
- 3-4 bunches of green onions ~ using tops only chopped ~ use entire onion if not Low FODMAP
- 1 green bell pepper ~ chopped
- 1 red bell pepper ~ chopped
- 2 14.5 oz cans diced tomatoes ~ pureed
- 1 15 oz can tomato sauce
- 2 cups of water
- 2 Tbsp chili powder
- 1 Tbsp taco seasoning ~ I used a Low FODMAP type 14.5
- 1 1/2 Tbsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 Tbsp cumin
- 1 tsp Fody garlic replacer ~ regular garlic if not Low FODMAP
- 1/2 tsp Fody onion replacer ~ omit if using entire green onion
Instructions
- Rinse and soak beans. Soaking beans is optional but I always do. See two methods in notes.
- Brown and drain ground meat.
- In a large kettle add cooked meat, chopped green onion tops, and chopped bell peppers. Cook for 3-4 minutes.
- Add the rest of the ingredients and stir well. Bring to a boil and simmer for 2 hours or until all beans are tender. Stir chili occasionally while simmering.
- Serve with grated cheese if desired.
Notes
- Quick Soak Method: Rinse beans and place them in a large kettle. For 2 cups of dried beans add 6-8 cups of hot water. Bring the water to a boil and continue to boil for 2 minutes. Then remove the kettle from heat and cover. Let beans sit for 1 hour. Drain the water and they are ready to cook. Refrigerate beans if you are not planning on cooking them right away.
- Overnight Soak Method: Rinse beans and place them in a large kettle. For 2 cups of dried beans add 6-8 cups of cold water. Let sit overnight or for 6-8 hours. Drain water from the beans and they are ready to cook.
Nutrition
