So many people have trouble with nightshades – me included. Tomato, potato, peppers, chilies, paprika, and eggplant all fall into this category. A good ol’ fashioned chili recipe without the potential allergens is a bonus. Plus, since I have a problem with legumes, I am making the beans optional too! Give it a try and see how it stacks up with traditional chili recipes.
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3-4 cloves garlic, diced
- 2 carrots, chopped
- 1-2 stalks celery, chopped
- 1 pound ground beef or ground turkey
- Nutrition information provided for beef dish
- 2 cups cooked navy beans (optional, possible allergen)
- 2-3 cups chicken or vegetable stock
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- ¼- 1/2 teaspoons black pepper
- ½ teaspoon sea salt, to taste
- ¼ cup fresh cilantro, chopped (optional)
- In a large soup pot, heat the oil to medium heat and saute the onions for about 8 minutes or until soft.
- Add the garlic, carrots, celery and meat. Saute for about 10 minutes, or until the meat is cooked through. Use a spatula to break up the meat until it is in small pieces.
- Add the beans (optional), broth, cumin, oregano, pepper and salt. Bring to a boil, then reduce to a simmer.
- Cook for about 10-15 minutes, or until the chili is thick. Use less broth to begin with and add more if it is too thick.
- Garnish with freshly chopped cilantro (optional).
- Saute vegetables and meat in oil until onions and meat are slightly browned.
- Add all ingredients into a crock pot and cook on low 6-8 hours.
7 Common Allergen-Free
Gluten and Casein-Free
Gluten, Dairy and Soy-Free
Nightshade, Dairy, Gluten and Soy-Free
Weston A. Price/Traditional Foods