Chickpea & Ground Turkey Chili ~ Low FODMAP & Gluten-Free
Healthy allergy-friendly and Low FODMAP chili with garbanzo beans, red lentils, sweet peppers, and lean ground turkey. A flavorful and satisfying meal the whole family will love.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American
Keyword: allergy-friendly, dairy-free, egg-free, fiber-rich, gluten-free, Low FODMAP, nut-free
Servings: 6 Servings
Calories: 404kcal
Author: Mary Krick
- 1 1/2 lbs lean ground turkey or chicken
- 1 Tbsp garlic infused oil
- 1 green bell pepper
- 1 red or orange bell pepper
- 2 bunches of tops only green onions
- 15 oz tomato sauce
- 5 cups pureed tomatoes ~ fresh frozen, or canned
- 15 oz can of garbanzo beans drained
- 1/2 cup dry red lentils
- 2 Tbsp red or tri-colored quinoa
- 2 Tbsp chili powder
- 2 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp Low FODMAP Garlic Replacer
In a large kettle brown the ground turkey or chicken. Drain and rinse the cooked meat if desired. (I always do)
Add garlic infused oil to the kettle, cooked meat, and all of the chopped vegetables. Saute about 3 -4 minutes then add all other ingredients.
Stir well and simmer 30 minutes or until lentils are tender.
Serving: 1Serving | Calories: 404kcal | Carbohydrates: 48g | Protein: 40g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1136mg | Potassium: 1608mg | Fiber: 14g | Sugar: 17g | Vitamin A: 2393IU | Vitamin C: 67mg | Calcium: 143mg | Iron: 8mg