Nightshade-Free Paleo Chili

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.

Related: Paleo Instant Pot Recipes: 38 Clean & Craveable Dishes

With rich spices and bone broth (and no peppers or onions), this nightshade-free paleo chili delivers comforting flavor without the fog.

Print Recipe Print Recipe

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.


  1. Heat a saucepan on medium heat. Add the ghee or coconut oil and allow to melt.
  2. Add the onions and saute until golden. Add garlic and pumpkin cubes and saute until lightly browned.
  3. When veggies soften, add the ground beef or lamb and saute until fully cooked.
  4. Add all remaining ingredients and bring mixture to a simmer.
  5. Cook paleo chili for roughly 30-40 minutes, or until the liquid has reduced by almost half.
  6. 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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