Low FODMAP friendly, gluten-free and dairy free.
I love soups and chilis in the winter time. They are definitely my comfort food. This chili with no beans is easier on the stomach but still give you the chili taste. It is not too spicy which is great for kids. Add in some dairy free sour cream if it is too spicy. My son loved this recipe! It is always a win in my book when he loves what I cook.
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Serves 4
Ingredients
1 cooked rotisserie chicken
1 32oz chicken broth
7oz can diced green chilis
1 large red pepper (diced)
6 green onion diced (green parts only)
11/2 tbsp chili powder
11/2 tbsp cumin
2 cups almond milk
3 tbsp corn starch
salt and peper to taste
Directions
In a large pot add in chicken broth, cumin, chili powder, diced red pepper, diced green onion and bring to a boil. Boil for 10 minutes.
While your broth mixture is boiling, in a bowl whisk the corn starch in the almond milk. Or to make things extra easy take a shaker bottle and shake the corn starch and almond milk together. Set aside.
Pull apart the chicken and chop it up.
Once your broth mixture is done boiling for ten minutes, add in almond milk mixture, chicken and chilis. Stir well.
Turn the heat down to medium-low. And cook until it begins to thicken. Stir frequently.
Take off heat and let sit for 10 minutes. Enjoy!
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