Most chili’s contain large amounts of onion and garlic, along with beans. Although delicious and taste-centric to a proper chili, I wanted to replicate the spices in a stew
while eliminating the FODMAP-loaded ingredients. And, by adding fresh vegetables, the result is a hearty dish that is full of tummy-friendly foods to fill and satisfy any chili craving.
The combination of walnuts and carrots creates a believable ‘meat-like’ texture for this dish. And special touches such as coconut aminos, cacao and cinnamon add umami and dimension to the chili spices.
Best of all, this is a wonderful dish to make ahead and freeze (or enjoy half now and freeze half to enjoy another time). OR, add half of this recipe to a mac-and-cheese for a fantastic Chili-Mac.
Carrot-Walnut 'meat'
Served over brown rice, with avocado, coconut yogurt, cilantro and green onions
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