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Nightshade-Free AIP Chili Recipe (Paleo, Whole30)

Nightshade-Free AIP chili made with ground turkey, pumpkin puree, ginger, vegetables and more. This bean-less chili recipe is low-inflammatory, easy to prepare, and so comforting!

If you follow an Autoimmune Paleo diet (AIP), or are cognizant of the amount of inflammatory foods you eat, this chili recipe will please you silly!

It has that same comforting, filling essence as regular chili, but is made nightshade-free and bean-less. 

This low-inflammatory rendition of chili hits your essential macronutrients and leaves you feeling so pleasantly full.

For anyone who enjoys a clean, home-cooked meal, this AIP chili recipe is fantastic! You don’t need to follow a strict diet like AIP, paleo, or Whole30 in order to enjoy this delicious chili recipe!

It is guaranteed to please all the palates.

So what do we need to do in order to make chili AIP-friendly? WELL…

How to Make Chili AIP-friendly:

Nightshades like chilies, tomatoes, and bell peppers provide a mild heat, tang, and acidity in chili.

In order to replace them and still make a chili that’s nice and thick and flavorful, with the sweet tang,  I use pureed pumpkin, ginger, a lot of dried herbs, onion, garlic, lemon juice, and coconut aminos.

When all is cooked together, you still end up with a chili that has a natural sweetness, a tiny kick, big bold flavor, and that tang. 

Other ingredients you can use to make an AIP chili are beet puree (for thickness, sweetness, and color), cider vinegar (to mimic the acidity of tomatoes), and nutritional yeast (for cheesy/creamy flavor). 

Because beans can be pro-inflammatory and are usually avoided on AIP, Paleo, and Whole30, we replace them with chopped veggies.

I use carrots, zucchini and yellow squash, but you can choose any low-inflammatory (AIP-friendly) vegetable you would like.

So let’s make this recipe!

How to Make Nightshade-Free AIP Chili:

Heat the avocado oil in a large Dutch oven or pot over medium heat. Add the onion and sauté, stirring occasionally, until it has softened, about 5 minutes.

Add the garlic and carrots and continue sautéing another 2 minutes.

Scoot the vegetables off to one side of the pot and add the ground turkey, ginger, oregano, basil, parsley, turmeric, and sea salt. Brown the turkey for 2 to 3 minutes, flip, then brown on the other side for an additional 2 to 3 minutes. Use a spatula or wooden spoon to break up the meat into smaller pieces and stir it into the vegetables.

Add the remaining ingredients, cover the pot and bring to a full boil.

Reduce the heat to a simmer and cook 20 minutes, until the vegetables have reached desired done-ness and the turkey is cooked through.

Serve chili with fresh chopped parsley, chives, and/or your choice of toppings.

Is This Recipe Low-FODMAP?:

As you know, I discuss gut health quite a bit on this site, and the majority of the recipes I make are Low-FODMAP. This recipe is not low-FODMAP due to the onion and garlic.

The onion and garlic are pretty pivotal when it comes to providing flavor to this recipe, since we are already omitting tomatoes, bell peppers, and chilies. 

If you follow a Low-FODMAP diet, you may certainly omit the onion and garlic and add something else to replace the tang, such as 2 to 3 tablespoons of dijon mustard (if you don’t follow a strict AIP diet, as mustard is not allowed on AIP), more lemon juice, and/or cider vinegar.

Recipe Adaptations:

  • Make recipe Low-FODMAP by omitting the onion and garlic.
  • Replace the canned pumpkin with two cups mashed butternut squash and/or mashed/pureed beet.
  • Add more onion, garlic, lemon juice, etc to taste.
  • Replace the ground turkey with ground beef, pork or chicken.
  • Add your favorite vegetables, like broccoli, cauliflower, celery, parsnips, turnips, celeriac, or bok choy.

More AIP Recipes:

Enjoy this big bowl of protein and veggie bliss!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

AIP Chili Recipe

AIP Chili Recipe

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Bean-free chili recipe made without tomatoes, chilies, or bell peppers for a low-inflammatory meal.

Ingredients

Instructions

  1. Heat the coconut oil in a large dutch oven or pot over medium heat. Add the onion and saute, stirring occasionally, until it has softened, about 5 minutes. Add the garlic and carrots and continue sauteing another 2 minutes.
  2. Scoot the vegetables off to one side of the pot and add the ground turkey, ginger, oregano, basil, parsley, turmeric, and sea salt. Brown the turkey for 2 to 3 minutes, flip, then brown on the other side for an additional 2 to 3 minutes. Use a spatula or wooden spoon to break up the meat into smaller pieces and stir it into the vegetables.
  3. Add the remaining ingredients, cover the pot and bring to a full boil.
  4. Reduce the heat to a simmer and cook 20 minutes, until the vegetables have reached desired done-ness and the turkey is cooked through.
  5. Serve chili with fresh chopped parsley, chives, and/or your choice of toppings.
Nutrition Information
Yield 5 Serving Size 1 of 5
Amount Per Serving Calories 335Total Fat 15gUnsaturated Fat 0gCarbohydrates 18gFiber 6gSugar 11gProtein 24g
Nightshade-Free AIP Chili Recipe - No beans, tomatoes, peppers, or chilies! An Autoimmune Paleo friendly chili recipe that is comforting and delicious - gluten-free, dairy-free, grain-free, healthy dinner recipe

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Cadence

Thursday 19th of May 2022

This website is my new go to! I’ve suffered from a nightshade allergy my whole life! It’s amazing to see my favorite foods converted to something I can actually eat without a reaction. Trying one of your recipes tonight! Thanks so much!

Julia

Saturday 21st of May 2022

I'm so happy you're finding resources here, Cadence!! xoxoxo

Becky

Sunday 20th of March 2022

LOVED this recipe. I am not very familiar with AIP cooking, spice substitutions etc and use of coconut aminos. However, this was great. I was maiking for my autoimmune sister to have in her freezer after knee replacement surgery.

I hate reviews that completely change the recipe and then review it. My basic change was that I used cubed pork shoulder. It was great. Then after making according to recipe, I loved the flavors but felt it needed a little more so I increased the seasonings a little(1/4 to 1/3) including the ginger, oregano and tumeric, lemon juice and coconut aminos (I loved the coconut aminos-they added so much). I also added quite a bit of black pepper because she can have that. And maybe one reason I wanted more seasoning is that I added a turnip and another large carrot (she eats tons of vegetables).

Thank you for providing such an excellent recipe.

Julia

Sunday 20th of March 2022

I'm so happy to hear you enjoyed it, Becky! Thank you for sharing your changes! This is always helpful for those who want to try similar adaptations, so it's very valuable information. I'll have to try the recipe with pork shoulder...sounds lovely!

Chrissy

Sunday 27th of February 2022

This was so delish!! Going to put it in my regular rotation. I'm Low FODMAP so I subbed green onion tops and leek tops for the yellow onion and garlic. I ate 2 giant bowls :) Mine thickened up just fine, but I did simmer it longer than 25 minutes without the lid on.

Julia

Monday 28th of February 2022

I'm so happy you enjoy it, Chrissy! Thanks for sharing your changes! xo

Katie

Thursday 6th of January 2022

This recipe was great! Easy to make. So delicious. My kids even ate it. Thank you.

Julia

Thursday 6th of January 2022

Amazing! So happy you and your kids enjoyed the chili, Katie! Thanks so much for swinging back around to share your experience! xo

Sharon Shirley

Monday 3rd of January 2022

Oh my goodness! My daughter found this and knew it was something I could eat! I made it tonight minus 2 ingredients--lemon juice and tumeric--and even my picky husband liked it! I used a combination of shredded chicken and shredded pork--I had it on hand--and the mixture did not need thickening. I definitely will get more than 5 servings out of this recipe! At least I have meals I can heat the rest of the week!

Thank you for a wonderful chili!

Julia

Monday 3rd of January 2022

My pleasure, Sharon! I'm happy to hear you and your husband enjoy the chili and am thrilled your daughter shared the link with you! What a great idea using leftover chicken and pork! I'll have to employ the same tactic the next time I have leftover protein! Thanks so much for the sweet note, and Happy New Year! xoxo

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