Today, Captain America, Scooby Doo, and Superman visited my doorstep. Not gonna lie, when little miss bunch of grapes rang my doorbell, I about died.

I don’t know who is more giddy, me or the trick-or-treaters. But one thing is for sure. When you’re spending some serious time visiting the neighbors, you’ve got little time for much else.

Like dinner.

Since when did Trick-or-Treating expand to FOUR HOURS? That’s a serious stash of candy, my friends.

If you want more than candy for dinner this week but don’t want to put in the time, I’ve got you covered. We ended this year’s chilly Halloween with a hearty bowl of…you guessed it…weeknight Chili.

Throw it in the slow-cooker and forgetta bout it. Perfect for those busy Fall nights!

Did I mention it’s also Low-Fodmap & Gluten Free?

Usually chili is a no-no on the Low-FODMAP Diet due to heavy amounts of garlic, onions, and beans. But with a few adaptations, you CAN have a happy belly and eat your chili too!

Ingredients

• 2 lbs ground beef (grass-fed)
• 46 oz can tomato juice
• 29 oz can tomato puree (low-fodmap substitute for tomato sauce) 
• 1 can of whole tomatoes (or diced) 
• 1 green pepper, diced
• 1 red pepper, diced
• green onions (green part only), diced
• 1/2 tsp cayenne pepper
• 1/2 tsp sugar
• 1/2 tsp dried oregano
• 1 tsp salt
• ground black pepper, to taste
• 1.5 tsp ground cumin
• dash of chipotle chili pepper (low-fodmap substitute- has no garlic) 
• shredded cheddar cheese (optional) 
• sour cream or plain Greek yogurt (optional)
• brown rice macaroni noodles (optional) 

Directions

Dice green pepper, red pepper, and green onions and set aside.

Cook ground beef in skillet over medium-high heat until done. Drain any remaining grease. Transfer cooked beef to a large crock pot.

Add diced vegetables to your crock pot. Roughly chop whole tomatoes into large chunks (or use a can of diced tomatoes to save time) and add to crock pot along with juice from the can. Add tomato puree, tomato juice, salt, pepper and spices to crock pot. Cover and cook on High for 3 – 3.5 hours.

Serve with shredded cheddar cheese, green scallions, and a dollop of sour cream (or plain Greek yogurt) on top of each bowl!

Optional: cook brown rice macaroni noodles on the side or throw them into the pot at the end before serving for a more hearty meal!