Fructose Free Gluten Free Chili Con Carne
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 green bell pepper, finely diced
- 4 garlic cloves, minced
- 2 lb ground beef (80/20)
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Ā½ tsp cayenne pepper
- 1 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 Ā½ cups beef broth
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper
For serving
- sour cream, for serving (optional)
- shredded cheddar cheese, for serving (optional)
- sliced scallions (green tops only), for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6ā8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!