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A bowl of low FODMAP turkey chili

Low FODMAP Turkey Chili with Sweet Potato and Lentils


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4.9 from 27 reviews

  • Author: Em Schwartz MS, RDN
  • Total Time: 50 minutes
  • Yield: 6 (scant 1-cup) servings 1x
  • Diet: Low Lactose

Description

Warm up with a bowl of hearty and flavorful Low FODMAP Turkey Chili. It's filled with protein-packed turkey, low FODMAP amounts of lentils and sweet potatoes, warming spices, and a touch of cinnamon. 


Ingredients

Scale
  • 2 tablespoons garlic-infused olive oil
  • ½ cup (38 grams) thinly-sliced leek leaves (dark green parts only)
  • 1 pound lean ground turkey
  • 1 tablespoon (14 grams) tomato paste
  • 2 cups low FODMAP chicken broth // note 1
  • 2 cups (300 grams) peeled and diced sweet potatoes
  • 2 medium (260 grams) tennis ball-sized common tomatoes, cored and chopped // note 2
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground paprika // note 3
  • 1 teaspoon ground cumin
  • 1 teaspoon (4 grams) ground ancho chili powder
  • 1 teaspoon dried oregano
  • Optional: ⅛ teaspoon ground cayenne pepper
  • 1 and ¼ cup (230 grams) drained and rinsed canned lentils 
  • Kosher salt and freshly cracked black pepper

Optional Garnishes:

  • ¾ cup shredded cheddar cheese (or another low FODMAP cheese) 
  • 6 tablespoons sliced green onion tops (green parts only) 
  • 6 tablespoons crushed corn tortilla chips 

Instructions

Stove-Top Instructions

  1. Heat a Dutch oven or soup pot over medium heat. Add the olive oil and leek leaves. Sauté for 2-3 minutes, until the leeks are bright green, soft, and fragrant.
  2. Add the ground turkey, breaking it into crumbles as it cooks. Cook until almost browned, then stir in the tomato paste and cook for 1 minute to enhance the flavor.
  3. Stir in the chicken broth, sweet potatoes, tomatoes, cinnamon, paprika, cumin, ancho chili powder, dried oregano, and optional cayenne. Mix well.
  4. Increase heat to high and bring the chili to a boil. Reduce heat to medium-low, cover, and simmer for 12-15 minutes or until the sweet potatoes are tender.
  5. Stir in the lentils and cook for 2-3 minutes or until the chili is thoroughly heated.
  6. Season with salt and freshly cracked black pepper. Serve warm with your favorite garnishes.

Slow Cooker Instructions

  1. In a skillet over medium heat, sauté the olive oil and leek leaves until soft and fragrant. Add the ground turkey, breaking it into crumbles as it cooks, and stir in the tomato paste. Cook for 1 minute.
  2. Transfer the turkey mixture to a slow cooker. Add the chicken broth, sweet potatoes, tomatoes, cinnamon, paprika, cumin, ancho chili powder, oregano, and optional cayenne. Stir to combine.
  3. Cover and cook on low for about 4 hours or until the sweet potatoes are tender.
  4. Stir in the lentils and cook for 5-10 minutes or until hot.
  5. Adjust seasoning with salt and pepper. Serve warm with garnishes.

Storage: Refrigerate in an airtight container for up to 3-4 days. Freeze for up to 3 months.

Notes

Low FODMAP Serving: One serving of this recipe (scant 1 cup or 200 grams) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).

1/7/2025: This recipe was slightly modified to reflect Monash University’s updated low FODMAP data and include more readily available ingredients (i.e., individual spices vs. brand name blend). If you enjoyed and tolerated the previous version, please enter your email in the sign-up below the recipe so that a copy can be sent to you.

Note 1: For convenience, I use 2 teaspoons of Fody Chicken Broth Base mixed with 2 cups of hot water. You can find other store-bought options and my homemade chicken broth recipe here.

Note 2: A 14.5-ounce can of unseasoned diced tomatoes can be substituted for fresh tomatoes. For extra flavor, I recommend fire-roasted canned tomatoes without additional seasonings.

Note 3: You can substitute the paprika, cumin, ancho chili powder (or smoked paprika), oregano, cayenne, and salt with a prepared low FODMAP taco seasoning, such as Fody’s Taco Seasoning. Based on current FODMAP data, use up to 1½ teaspoons of Fody’s Taco Seasoning for this recipe.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish, Soup
  • Method: Stove, Slow Cooker
  • Cuisine: American