Low FODMAP Turkey Chili Bowls

Steps

1. 1Peel and dice the carrot. Rinse and drain the cannellini beans, then measure out the amount you need.
2. 2Place a large non-stick frypan over medium-high heat. Add the garlic infused oil, turkey and carrot and fry for 4-5 minutes until the turkey is lightly golden. Then add the paprika, smoked paprika, cumin, ground coriander, oregano, sugar, salt and a couple of grinds of black pepper to the pan and cook for a further minute. Then pour in the canned tomato, tomato paste, and stock. Stir well, turn down the heat to medium-low and allow to simmer for 10-15 minutes until the sauce has reduced to your desired thickness.
3. 3While the chilli simmers, grate the cheese, slice the avocado, finely slice the green leaves of the green onion/spring onion and chop the fresh cilantro/coriander.
4. 4Once the chili is the desired thickness, taste and add more salt or pepper as needed. If you like your chili hot, you can add a pinch of chili flakes.
5. 5Serve the low FODMAP turkey chili in bowls and top with cheese, avocado, green onion/spring onion, cilantro/coriander, and plain corn chips. Enjoy!