Low FODMAP Crockpot Mexican Taco Dip


1 lb lean ground turkey (grass-fed beef can be substituted) 1/2 cup olive oil (try garlic-infused olive oil for a great flavor) 2 (14.5 oz) cans diced tomatoes, drained (Check the ingredients. It is pretty common for this to contain garlic and/or onion. I use Muir Glen Diced Tomatoes or Petite Diced Tomatoes.) 1/2 cup black Olives 1 red bell pepper 2 cups shredded cheese 1/4 cup fresh cilantro 1/4 cup fresh chives 1 teaspoon Himalayan salt 1/2 teaspoon pepper 1/2 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley 1/4 teaspoon ancho chili powder


1) Dice red bell pepper into small pieces. 2) On stovetop, grill ground turkey and diced red bell pepper in olive oil in a pan. Add salt, pepper, cumin, paprika, oregano, parsley and chili powder to pan. 3) While grilling, dice cilantro, chives and black olives into small pieces. Set aside. 4) When ground turkey is cooked thoroughly, transfer it, the peppers and spices to medium-sized crockpot, turned on high. 5) Add diced cilantro, diced chives, diced black olives, diced tomatoes and shredded cheese to crockpot. Mix thoroughly and cover crock pot. Stir sporadically for the next hour and then turn crockpot to low. 6) Drain any excess oil.  Serve with tortilla chip, corn tortilla shells and/or taco shells.

Continue to stir sporadically throughout the party and after 3-4 hours (or when its gone), turn crock pot off.

Alternatives: For a spicier mix, add more chili powder or add diced jalapenos, diced green chiles or crushed red pepper flakes. Garlic-infused olive oil is a great addition because it adds the garlic flavor without adding the fructans.

Courtesy of: http://livinghappywithibs.com/category/low-fodm...