5-Way Cincinnati Chili - low-FODMAP style!

This image, from Sustainably, Kaity, will suffice until I take my own pic!
We're having friends over for the Super Bowl, and my goal is to make a low-FODMAP meal that appeals to all. This chili is killer - a little sweet, very spicy, and deliciously savory.

My version of 5-Way Cincinnati Chili (adapted from One-Dish Vegetarian Meals) uses tempeh instead of beans and Quorn grounds instead of soy crumbles, plus cheddar cheese and green onions as toppings. And of course, it's served over wheat-free spaghetti! This version serves 2.

2 T garlic oil
1/2 - 1 tsp mild chile powder (or as much as you can handle)
1/2 - 1 tsp ground cinnamon (more is better)
1/2 tsp ground paprika
1/2 tsp ground allspice
1 15-ounce can tomatoes, chopped or pureed, depending on how much texture you like
1/2 cup water
1 tablespoon balsamic vinegar
1 tablespoon maple sugar or brown sugar
3 oz. Quorn grounds
3 oz. tempeh (Westsoy crumbles into individual beans, which adds nice texture)
4 oz. wheat-free spaghetti (Tinkyada's cooks up into nice and plump strands)
Grated cheddar, for garnish
Chopped green onion tops, for garnish
Lactose-free sour cream or yogurt, to tame excess heat

Heat the oil in a pot over medium heat. Add the spices and stir briefly until fragrant and simmering. Add the tomatoes, water, vinegar, sugar, Quorn and tempeh, and simmer for about 15 minutes, or as long as it takes your spaghetti to cook.

Meanwhile, cook the spaghetti in a pot of boiling salted water until al dente.

When spaghetti and chili are done, either serve chili over spaghetti, or toss them together and serve, with desired toppings.

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