AIP Chili Recipe
Bean-free chili recipe made without tomatoes, chilies, or bell peppers for a low-inflammatory meal.
Servings: 5 servings
Calories: 335kcal
Ingredients
- 2 Tbsp coconut oil or cooking oil of choice
- 1 small yellow onion chopped
- 4 cloves garlic minced
- 3 large carrots peeled and chopped
- 1 lb ground beef or ground turkey
- 1 Tbsp minced ginger
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/4 tsp ground turmeric
- 1 tsp sea salt to taste
- 2 small yellow squash chopped
- 1 medium zucchini squash chopped
- 1 15-ounce can pumpkin puree
- 4 cups chicken broth
- 1 Tbsp fresh lemon juice
- 3 Tbsp coconut aminos optional
Instructions
- 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.
- 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.
Nutrition
Serving: 1of 5 | Calories: 335kcal | Carbohydrates: 18g | Protein: 24g | Fat: 15g | Fiber: 6g | Sugar: 11g