When thinking about my upcoming summer road trip, I knew we would have at least a couple of nights preparing dinner with nothing but our cooler and a camp stove. Foil-wrapped ‘baked’ sweet potatoes came to mind, but I wanted a good sauce to smother them with that is vegan, gluten-free, low-FODMAP, and also very satisfying! Chili came to mind.
Chili and sweet potatoes go wonderfully together, but I definitely didn’t want beans mixed with my IBS while driving for hours confined in a car with my partner. Haha! This Bean Free Quinoa Chili is a variation on my No-Bean Vegan Chili recipe, another whole food, low processed option. This time using quinoa for the texture and protein resulting in Bean Free Quinoa Chili. It is vegan, naturally gluten-free, made from whole foods, and very low-fat, so if you're watching caloric intake, here is a fabulous filling meal idea! You can eat it alone, or over sweet potatoes, or regular baked potatoes, added to breakfast burritos, tacos.
Oyster mushrooms are THE primo low-FODMAP variety of mushroom and I found these beauties at the farmer's market. Mushrooms add another 'meaty' taste and texture to vegan chilis.
Although there are no fructan-containing onions or garlic, nor any GOS containing legumes, the tomatoes and chili powders do contain some fructose at larger servings, so watch your serving size and go slow.
This is fantastic with some vegan cheddar shreds, chopped avocado and cilantro garnishes. You might also try a drizzle of Easy Vegan Sour Cream Sauce or a dairy-free unsweetened yogurt over the top. Super filling and fulfilling!
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