Ingredients

The following ingredients have 8 Servings
  • 8- ounces (225 g) low FODMAP gluten-free macaroni, (such as Jovial)
  • 1 teaspoon Garlic-Infused Oil, (made with vegetable oil)
  • 1 cup (64 g) finely chopped scallions, (green parts only)
  • 1 green bell pepper, (cored, diced)
  • 1- pound (455 g) lean ground beef, (preferably at least 80% lean)
  • 2 tablespoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne
  • ¼ teaspoon chipotle powder
  • ½ teaspoon kosher salt, (plus extra)
  • Freshly ground black pepper
  • 1 cup (240 ml) low FODMAP Beef Stock
  • 1 cup (242 g) canned diced tomatoes, with juice
  • 1 cup (250 g) canned tomato purée
  • ½ cup (105 g) canned, drained black beans
  • ½ cup (105 g) canned, drained pinto beans
  • 3- ounces (85 g) sharp cheddar cheese, (shredded)
  • 3- ounces (85 g) mozzarella, (shredded)

Instruction

  • Cook your macaroni in a large pot of salted boiling water until a little firmer than al dente, drain and set aside.
  • Heat the Garlic-Infused Oil in a large Dutch-oven over low heat and sauté the chopped scallion greens until beginning to soften, then add the green pepper and sauté for another minute or two.
  • Add the ground beef, breaking it up well and cook over medium heat until it is about halfway cooked through, then add the cumin, oregano, paprika, cayenne, chipotle powder, ½ teaspoon salt and generous grindings of black pepper. Keep sautéing until beef is no longer pink.
  • Add the beef stock, diced tomatoes, tomato purée, black beans and pinto beans and stir everything together well. Cover, adjust heat and simmer for about 15 minutes to develop flavor. Meanwhile, place rack in middle of oven and preheat broiler to high. Taste the chili and adjust seasoning. Fold reserved macaroni into chili. Sprinkle the top with both cheeses and set under broiler until cheese is melted. Serve immediately. Leftovers can be refrigerator for up to 3 days and reheated in the microwave.