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low-fodmap quinoa chili

Low-FODMAP Vegan Quinoa Chili

A warming bowl of spices and vegetables with quinoa and chickpeas
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 Carrot diced
  • 1 Red Capsicum diced
  • 1 Zucchini diced
  • 1 Red Chili *optional
  • 2 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder
  • 400 g Diced Tomatoes
  • 100 g Quinoa
  • 200 g Chickpeas 1/2 standard tin
  • 250 ml Veg Stock or Water
  • Vegan Sour Cream and Chives, for topping optional

Instructions
 

  • In a large stock pan over medium heat, saute diced vegetables for 5 minutes.
    1 Carrot, 1 Red Capsicum, 1 Zucchini, 1 Red Chili
  • Add in spices to coat vegetables, saute an additional few minutes.
    2 tsp Cumin, 1 tsp Smoked Paprika, 1 tsp Chili Powder
  • Add in tinned tomatoes, quinoa, chickpeas, water or stock - bring to a boil and then allow to simmer for at least 30 minutes.
    400 g Diced Tomatoes, 100 g Quinoa, 200 g Chickpeas, 250 ml Veg Stock or Water
  • Top with vegan sour cream, chives or yoghurt, if desired.
    Vegan Sour Cream and Chives, for topping