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?
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.