I needed something to eat and chili sounded great. But for now, I’m focusing on not eating as much meat and I definitely cannot have the potato hash browns while on the GAPS and SCD Diets. So here is the recipe I created for myself today.
- 2 cups mushrooms* (I like portabello)
- 1/4 cup chopped onions*
- 1/4 cup chopped yellow, orange, or red bell peppers (or combination)
- 1/4 to 1/2 cup water
- 1/2 tsp onion powder*
- 1/4 to 1/2 tsp cumin
- 1/4 tsp granulated garlic powder* (or 1 clove fresh garlic)
- 1 – 2 tsp favorite chili powder*
- 1 – 2 TBS tomato paste (or substitute 1/4 – 1/2 cup tomato sauce or puree for GAPS/SCD diets)
- 1/2 cup lentils (brown or green works best, red tends to get mushy when cooked)
- 1/4 cup diced carrots
- 1 small bay leaf
- salt and pepper to taste
- 1 TBS olive oil for grilling the onions*
*High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.
Onions can also be cooked in a non-stick pan with a little water instead of using oil.
|Mushroom and Vegetable Mixture|
- Cook lentils according to directions, adding carrots. Usually 1 part lentils to 2 parts water. Add a dash of salt and bay leaf for added flavor.
- Put olive oil into a heavy bottom pan and grill the onions until translucent
- Add mushrooms and bell peppers (plus fresh garlic, if using) and stir for a couple of minutes
- Add water, tomato paste, onion powder, granulated garlic, chili powder, cumin, salt and pepper to taste, simmer for about 5 minutes. You might have to add more water if too dry.
- Add mushroom mixture to lentils and simmer about 5 additional minutes to allow flavors to blend.
- Serve over cauliflower hash browns.
- Try adjusting (or adding to) any of the seasonings to best suite your personal tastes.
- The mushroom mix should create a tasty “savory” sauce if cooked long enough before adding to lentils (see ‘Mushroom and Vegetable Mixture’ photo above).