Low FODMAP Tempeh Lentil Chili with Butternut Squash

Name: Low FODMAP Tempeh Lentil Chili with Butternut Squash
Total time: 110 min
Ingredients: 2 pounds (910 g) tempeh; 3 medium carrots (trimmed, scrubbed and cut into chunks); 3 tablespoons Garlic-Infused Oil, (made with vegetable oil or purchased equivalent); 3/4 cup (48 g) finely chopped scallions, (green parts only); 1/2 cup (36 g) finely chopped leeks, (green parts only); 1 tablespoon plus 2 teaspoons ground cumin; 2 teaspoons kosher salt; 1 teaspoon ground chipotle powder; 1/2 teaspoon cayenne pepper; 1 1/2 teaspoons paprika; 1 1/2 teaspoons smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper; 3 cups (720 ml) water; 2, 28 ounce (793 ) each cans crushed tomatoes; (make sure they do not contain any onion or garlic); 1, 15 ounce (425 g) can lentils, (drained, rinsed and drained again); 1 pound (455 g) peeled butternut squash, diced; 1/4 cup (35 g) fine ground yellow cornmeal

www.fodmapeveryday.com

Our Low FODMAP Tempeh Lentil Chili with Butternut Squash is packed with protein and makes for a hearty low FODMAP dinner - or pack a warm lunch on-the-go!

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Ingredients

2 pounds (910 g) tempeh
3 medium carrots (trimmed, scrubbed and cut into chunks)
3 tablespoons Garlic-Infused Oil, (made with vegetable oil or purchased equivalent)
3/4 cup (48 g) finely chopped scallions, (green parts only)
1/2 cup (36 g) finely chopped leeks, (green parts only)
1 tablespoon plus 2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground chipotle powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoons paprika
1 1/2 teaspoons smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
3 cups (720 ml) water
2, 28 ounce (793 ) each cans crushed tomatoes; (make sure they do not contain any onion or garlic)
1, 15 ounce (425 g) can lentils, (drained, rinsed and drained again)
1 pound (455 g) peeled butternut squash, diced
1/4 cup (35 g) fine ground yellow cornmeal