This Paleo Chili is also Nightshade free, AIP-compliant, rich, hearty and comforting. You won’t miss the beans or nightshades in this flavorful, allergen-friendly recipe.
I know what you’re thinking, can you make chili without nightshades and legumes, two seemingly essential ingredients? This recipe shows you that the answer is yes.
Creating AIP/paleo chili without nightshades, beans and seed spices is a challenge but not impossible. This recipe uses a combination of dried herbs and AIP-compliant spices to create a super flavorful base for the chili. Together with butternut squash, carrots, lime zest and red wine vinegar, the result is a rich and delicious sauce that pairs well with ground beef but would also be super delicious with ground chicken or turkey.
Here are the main ingredients in this Nightshade free, AIP/Paleo Chili:
- ground beef – you can likely also substitute the beef with ground turkey or chicken if you’d prefer that.
- onion and garlic powder, oregano, ginger, cinnamon, turmeric and cilantro – these are used to create the amazing flavor that seasons the meat in this recipe
- butternut squash, carrots and beets – don’t worry, you won’t taste the beet in here. The combination of earthy beet and sweet carrots and butternut squash are perfectly balanced in this recipe.
- red wine vinegar and lime zest – together these add a wonderful tanginess and acidity to the dish that mimic the flavor that tomato would usually provide in a chili.
How to make this easy Stovetop or Instant Pot Chili:
- You can make this with a pot on the stove or use the Instant Pot.
- In a large stockpot or in the Instant Pot on SAUTE function, begin by sautéing the celery, onion and garlic in olive oil until the onions turn translucent.
- Add dried oregano, onion and garlic powder, powdered ginger, cinnamon, turmeric and lime zest and saute 3-4 mins so that the spices bloom.
- Next, ground beef, sea salt and cilantro and cook until beef is no longer pink, stirring intermittently.
- Finally, add chunks of carrots, butternut squash and finely diced beet. Top with bone broth or stock and red wine vinegar.
- Bring to a simmer.
- If cooking on the stovetop, reduce heat, cover pot and cook 20-30 minutes until liquid has mostly cooked down. If using Instant Pot, place lid on and cook on slow cooker function for 45 minutes to an hour.
Paleo Chili FAQs
What can I serve with this AIP Chili?
This chili is amazing with these Grain Free Butternut Squash Biscuits or some AIP Sourdough Bread. I love pairing this with a refreshing salad too like this Roasted Beet and Citrus Salad
Can I omit the beet?
Trust me, you won’t taste the beet in this recipe. It provides colour and a little bit of an earthy flavor. If you really want to you can omit it, but the recipe will miss it!
How do I store this?
Store in the fridge for 4-5 days or freeze in a sealed container and defrost in the microwave or on the stovetop.
If you loved this Paleo Chili I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Looking for more paleo, nightshade free recipes? Try:
PrintPaleo Chili (Nightshade free, AIP, InstantPot)
This Paleo Chili is nightshade free and AIP-compliant, rich, hearty and comforting. You won’t miss the beans or nightshades in this allergen-friendly dish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Mains
Ingredients
- 2 cups celery, diced
- 1 large yellow onion, diced
- 3 cloves garlic, sliced
- 2 TBSP olive oil
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp powdered ginger
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- zest of one lime
- 1 lb ground beef
- 1 tsp sea salt
- 1/4 cup cilantro, chopped
- 2 cups carrots, chopped into 1/2–1 inch chunks
- 1 cup butternut squash, cubed
- 1/4 cup beet, finely diced
- 2 cups chicken or beef stock or beef bone broth (ensure ingredients are AIP compliant)
- 1/2 TBSP red wine vinegar
Instructions
- In a large stockpot or in the Instant Pot on SAUTE function, begin by sautéing the celery, onion and garlic in olive oil until the onions turn translucent.
- Add dried oregano, onion and garlic powder, powdered ginger, cinnamon, turmeric and lime zest and saute 3-4 mins so that the spices bloom.
- Add ground beef, sea salt and cilantro and cook until beef is no longer pink, stirring intermittently.
- Add chunks of carrots, butternut squash and finely diced beet and stir to combine.
- Add bone broth or stock and red wine vinegar and bring to a simmer.
- If cooking on the stovetop, reduce heat, cover pot and cook 20-30 minutes until liquid has mostly cooked down. If using Instant Pot, place lid on and cook on slow cooker function for 45 minutes to an hour.
Keywords: aip, paleo, grain free, nightshade free, nightshade free chili, paleo chili, aip chili, stews, soups, instantpot
Very nice, we will make the Chili again!
A question, is cumin not AIP or why is it not in the recipe? We added it and thought it to bring even more of the typical flavour. Thanks for all the delicious options, I feel like I am finally making good AIP stuff!!
★★★★
Hi Conny, since cumin is derived from seeds it is not AIP elimination stage compliant
This recipe has a lot of the main ingredients used in AIP soups and chilis, but is has a different spice and flavor palette, which is very nice and refreshing. This is the second Sunday in a row I’ve used a recipe from this site for my AIP wife and I’m very happy with it!
★★★★
I love a good chili, and being without beans on AIP makes me sad, but this recipe definitely delivered that chili vibe. Really great deep flavor, a good variety of veggies, and filling. It did come out a bit soupy on my end (cooked in stovetop), but I probably could have let it reduce longer.
★★★★★
I made this recipe yesterday and, wow, I was impressed I knew that it was going to be good but I wasn’t expecting anything as good as the chilly I tasted, I would definitely recommend this recipe to people who are short on time or that are working or people who just want some delicious chilly! This is a really quick and simple chilly! 10/10 would recommend. You will definitely be seeing more of my comment because I will be trying all of these recipes! Can’t wait to try the patties next! Great job Nicole!
★★★★★
This chili is delicious! I omitted the red wine vinegar since I didn’t have any, but it was so yummy regardless.
★★★★★
Just a wonderful dish–it really has the feel and taste of traditional tomato-y chili. For me, that means it’s just as mouth-scaldingly irresistible straight from the stovetop!
★★★★★
OK this is seriously good chili!!!!!!!! I chose to blend the carrots, beet, and squash, so it was more like a soup — but oh, so good.
★★★★★
I made this on the stovetop and maybe that’s the difference. It came out quite soupy and the flavor was a lot milder than I expected based on the ingredients. It was good but not my favorite.
★★★★
I love this chili, thank you! It is the time of year where my freezer is especially packed and when I benefit the most from pulling things out of my freezer to speed up my cooking! To that end, I defrosted some of Nicole’s nomato sauce (https://healmedelicious.com/classic-nomato-sauce-aip/) I had made during late summer and hadn’t seasoned yet to swap into this recipe. I can’t wait to try this chili *exactly* as written but in the meantime, my partially-cooked-ahead version was delicious (and uses the same ingredients, blended 🙂 Such a warm and comforting dish and so especially great with avocado and cilantro on top! Thank you Nicole! Love a chili with cinnamon!
★★★★★
Super Delicious and easy to make!
★★★★★
This was sooooo delicious!!! Just what I was craving, thank you Nicole for yet another super flavourful recipe that makes doing AIP so much easier 🙂 I made your cassava wrap/tortilla recipe to go with it and it’s delish ! For anyone who is sad they can’t eat Mexican anymore I really recommend trying this recipe!
★★★★★