Nightshade-Free Paleo Chili
Paleo chili recipe & content provided by Jordan Pie
This paleo chili tastes as good as it gets. Even though it contains no nightshades, this recipe makes a warm and comforting bowl of meaty goodness in under an hour.
What are nightshades, and why should you avoid them in your paleo chili? Nightshades are a type of lectin that can cause joint pain, brain fog, and even acne. Common nightshades include tomatoes and peppers, so sensitive individuals often can’t enjoy conventional chili recipes that include these ingredients.
These autoimmune triggers can cause side effects in some people, while others may not have a problem with them at all. This paleo chili recipe eliminates the nightshades common in other recipes so anyone can bring this mouthwatering dish back to the table. It doesn’t skimp on flavor, either: This dish still includes warming ingredients like pumpkin, bone broth, and spices to keep you satisfied.
Double this paleo chili recipe and store in the fridge or freezer for easy meal prep throughout the week. Serve with paleo sides like almond flour crackers or whole roasted cauliflower for an ultra-filling meal.
Nightshade-Free Paleo Chili
Start to Finish: 50 Minutes
- 1 pound grass-fed ground beef or lamb
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 cups roughly chopped fresh pumpkin
- 3 cups homemade bone broth
- 1-2 tablespoons grass-fed ghee or coconut oil
- 2 teaspoons turmeric
- 1-2 teaspoons powdered ginger
- 2 teaspoons cumin
- 1 teaspoon garam masala
- 2 teaspoons Ceylon cinnamon
- 1 teaspoon salt (omit if broth contains salt)
- Fresh herbs for garnishing
Note on ingredients: Garlic and onions are in the suspect category of the Bulletproof Diet because they inhibit alpha brain waves and could affect your mood – and depending on where you get them, could be moldy. For that reason, it’s not recommended that you eat garlic and onions often.
- Heat a saucepan on medium heat. Add the ghee or coconut oil and allow to melt.
- Add the onions and saute until golden. Add garlic and pumpkin cubes and saute until lightly browned.
- When veggies soften, add the ground beef or lamb and saute until fully cooked.
- Add all remaining ingredients and bring mixture to a simmer.
- Cook paleo chili for roughly 30-40 minutes, or until the liquid has reduced by almost half.
- When chili has reduced, serve warm with your favorite sides.
Serves: 4 Servings
Nutritional Information (1 Bowl):
- Calories: 304
- Protein: 18.4g
- Fat: 19.7g
- Saturated Fat: 16.8g
- Carbs: 17.5g
- Fiber: 5.2g
- Cholesterol: 0mg
- Salt: 131mg
- Sugar: 5.3g
- Calcium: 85mg
- Iron: 5mg
- Potassium: 689mg
- Net Carbs: 12.3g
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