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Prep Time: 10 minutes |
Cooking Time: 30 minutes |
Makes 4 servings |
Fody’s Low-FODMAP Tempeh & Potato Chili Recipe
This low-FODMAP Tempeh & Potato Chili is full of flavor and it’s so easy, you can cook it up in one pot. It’s perfect for a hearty, gut-friendly weeknight meal that’s filled with nourishing ingredients. Top with dairy-free yogurt, and you’ve got yourself a bowl of delicious, no-bloat goodness.
Ingredients for Fody’s Low-FODMAP Tempeh & Potato Chili
- 2 tbsp. Fody’s Shallot Infused Olive Oil
- 1 block tempeh, broken into small bite-sized pieces
- 1 lb. potatoes, diced into 2 cm cubes
- 1 tsp Fody’s Taco Seasoning
- 2 cups water prepared with Fody’s Vegetable Soup Base
- 1 cup Fody’s Mild Salsa
- ¼ cup Fody’s Taco Sauce
- 1 tsp cumin
- 2 tsp chili powder
- 1 cup frozen corn
- ½ cup unsweetened dairy-free yogurt
- ¼ cup chopped cilantro, optional
Directions for Fody’s Low-FODMAP Tempeh & Potato Chili
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Add Fody’s low-FODMAP shallot-infused olive oil to a large skillet over medium heat. Once it’s hot, add the tempeh, potatoes, and taco seasoning. Stir and cook for 4-5 minutes, stirring occasionally. Add Fody’s gut-friendly prepared vegetable soup base, salsa, taco sauce, cumin, chili powder, and corn.
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Stir, cover and bring to a simmer. Simmer for 20-25 minutes, covered, until the potatoes are tender, stirring occasionally. Optionally, serve topped with yogurt and cilantro.
About the Chef
Janet Gronnow
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
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