Low FODMAP Quinoa Chili

Recipe heavily adapted from MyRecipes
Ingredients:

• 4 tsp grapeseed oil (or olive oil)
• 1/2 a red or orange pepper, chopped
• 1 zucchini, chopped
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp garlic salt (if garlic is not tolerated use 1/2 tsp salt and 1/2 tsp pepper)
• 1/2 cup water
• 1 cup vegetable juice
• 1/3 cup uncooked quinoa, rinsed
• 1 can (14.5 ounces) fire roasted diced tomatoes
• 1 can whole kernel corn, drained (not the sweet or creamed kind)
• 1 can pinto beans, drained and rinsed
• 1 can (4 ounces) fire roasted diced green chilis

In a large pot, sautee zucchini and pepper in grapeseed oil. Once veggies are tender (about 4 mins) add in chili powder, cumin, paprika, and garlic salt and mix well. Add in the rest of the ingredients and bring to a boil, then simmer until quinoa is cooked. It's that easy!