Nightshade Free Chili

Some people cannot tolerate nightshade vegetables which eliminates most chili recipes. I came across this recipe and had to share. Looks amazing!


1 tablespoon solid cooking fat (coconut oil, lard, tallow, duck fat)
1 large onion, chopped
4 cloves garlic, minced
4 cups bone broth
2 parsnips, chopped into 1 1/2-inch pieces (about 2 cups)
3 carrots, chopped into 1 1/2-inch pieces (about 2 cups)
1 large beet, grated (about 2 cups)
2 tablespoons fresh oregano, minced
1 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/8 teaspoon cinnamon
2 pounds grass-fed ground beef
a few parsley sprigs, for garnish

1. Heat the solid cooking fat in a heavy-bottomed pot on medium-high heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring for 7 minutes, or until the onions are translucent. Add the garlic and cook another 3 minutes.
2. Add the bone broth, parsnips, carrots, grated beet, and all of the spices except for the parsley. Bring to a boil, turn down to a simmer, and cook, covered, for 20 minutes.
3. Meanwhile, brown the ground beef in a skillet over medium high heat, being sure to stir it occasionally so that it is browned evenly.
4. Add the ground beef to the vegetables and simmer, covered, for another 15 minutes.
5. Serve garnished with fresh parsley.

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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