Impromptu chili verde

I had a craving for chili. It needed to be flavorful without being hot and totally low FODMAP. And like just about everything I make, it had to use up stuff I had on hand. I’m out of red and green peppers or you know I would have added them as well.

  • 1 pound hamburger
  • 1/2 pound ground sausage (home made, really super mild)
  • butter
  • tomatillos (small, about a dozen) – watch the big ones, they can be bitter.
  • tomato (1/4 large tomato)
  • green onion (3-5 depending on size)
  • garlic oil
  • red wine
  • bone broth
  • coriander
  • cayenne
  • paprika
  • cumin
  • cilantro
  • salt
  • 1.5 cups nacho beans (instant pot cooked beans with gorugachu chili flakes, bacon and salt) – soak/rinse/soak/rinse the beans before cooking to make them low FODMAP
  • lactose free sour cream
  • tortilla chips

Add a couple tablespoons of butter to a frying pan. Add a bit of garlic oil. Add chopped green onion. Once the green onion softens add the meat. Once the meat is browned add diced tomatoes and tomatillos. Add seasoning (1/2 tsp cumin, 1/4 tsp each of coriander, paprika, cilantro, chili powder (cayenne), salt, 1 cup bone broth and a dash of red wine.

Simmer until the tomatillos break down. Serve with a dollop of sour cream and tortilla chips.

It’s really good! It’s flavorful and super mild.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.