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white bowl with chili topped with chopped avocado, sliced green onions and chopped red onions against a light beige speckled backdrop. There is a dark grey cloth napkin to the left of the bowl and a stainless steel spoon dipped into the right hand side of the bowl

Paleo Chili (Nightshade free, AIP, InstantPot)

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4.8 from 24 reviews


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. 


  • 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 1/21 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 


  1. 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.
  2. Add dried oregano, onion and garlic powder, powdered ginger, cinnamon, turmeric and lime zest and saute 3-4 mins so that the spices bloom.
  3. Add ground beef, sea salt and cilantro and cook until beef is no longer pink, stirring intermittently. 
  4. Add chunks of carrots, butternut squash and finely diced beet and stir to combine. 
  5. Add bone broth or stock and red wine vinegar and bring to a simmer.
  6. 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.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Mains