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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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Jane

Saturday 28th of January 2023

Can this be made in an instant pot? I love this and have made it on the stove top several times.

Julia

Sunday 29th of January 2023

Hi Jane! I bet it can! I would saute the veggies in the instant pot, then pressure cook on high for 10 minutes. After the 10 minutes, allow it to naturally release for 5 to 10 then release the remaining pressure. Let me know how it turns out! xo

Kinsey bruno

Friday 20th of January 2023

I make this all the time with some gf cornbread. Especially fall / winter. Really good but I change the turkey for ground beef, add way more salt (the og, recipe tastes like there’s none almost …, and add a shitload of quinoa Bc it’s a soup consistency with of recipe. I usually cook the quinoa separate and add it at the end. Over all four stars ⭐️ thanks for the post

Jen

Thursday 5th of January 2023

I’m so thrilled I found this recipe! It’s become a staple recipe in our household, even though I found it doing the AIP diet. However, i don’t think it’s comparable to a chili, as it’s much thinner and the ginger flavor is far different than chili flavor. We call it turkey ginger soup, and everyone loves it! Thanks again!!

Julia

Monday 9th of January 2023

My pleasure, Jen! Thank you for the feedback - this is very helpful to others who want to try the recipe :)

Jess

Sunday 18th of December 2022

Nervous to try it with the pumpkin purée. Saw the other substitutes & it all sounds scary lol. Never tried these things. Please, are there any other substitutes I can do instead or can I omit completely?

Julia

Sunday 18th of December 2022

Hi Jess,

You can use mashed sweet potato or butternut squash to keep it AIP friendly. Otherwise, if you don't need it to be AIP you can use a 28-oz can of crushed tomatoes or diced tomatoes. If you omit the pumpkin puree entirely and don't replace it with anything, you'll end up with soup, which will be delicious, but it won't be thick like chili. Let me know if you have any other questions!

kinsey bruno

Monday 21st of November 2022

I make this probably bi-weekly and it’s always great. I use ground beef and honestly I like my meat so I add 1.5 pounds. Other than that I have found no need to tweak this amazing recipe further. As someone who doesn’t eat tomatoes it’s refreshing to see a recipe without the dreaded tomatoe paste :0

Pro tip: pair it with some cast iron cornbread and you’ll be sittin pretty ! <3

Julia

Tuesday 22nd of November 2022

Ooh, cornbread is the absolute best complement to chili - love it! So happy to hear you're enjoying the chili recipe. I'm a fellow meat lover over hear, so high fives to you for adding in more! xoxox

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