PCOS Friendly Chili Mac

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

1 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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4 scallions, green tops only, thinly sliced
1 lb ground beef (85% lean)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
28 oz diced tomatoes
2 cups chicken broth
1 tbsp tomato paste
1 tsp salt
½ tsp black pepper
6 oz gluten free elbow pasta (dry)
1 cup cheddar cheese, shredded

For serving

2 scallions, green tops only, thinly sliced (optional)

Instructions

1
Heat the garlic-infused oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 1 minute.
2
Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the pan and spoon off any excess fat.

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