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AIP Chili Con Carne
Winter’s freezing temperatures beg for hot meals and warm kitchens. This delicious AIP chili con carne warms you twice – once while you’re cooking, and again while you’re enjoying it.
Modifications for an AIP Diet
While not all chilis include beans, this one definitely does not. As legumes, they’re not recommended for paleo or AIP diets.
To be honest, I don’t miss them. While I enjoy the taste, I did not enjoy the digestive upset that was part of the deal.
Instead, I added mushrooms to the pot. Mushrooms have a similar mouthfeel, and they have a unique ability to soak up other flavors. So you’re adding volume and nutrients to your chili with minimal calories.
I’ve also upped the nutritional value of your chili by adding in vegetables you wouldn’t typically find in chili. Enjoy the subtle addition of carrot and beet, which add earthy tones.
These veggies help fill the void of the tomatoes and tomato sauce that are usually found in chili. Instead, beef stock is used, with turmeric and garlic punching up the flavor.
More on Beets
The first thing I think of when I hear “beets” is the Dwight Schrute character in “The Office” (American version). I’ve yet to meet anyone in real life as enthusiastic about beets as he is, but this root vegetable is seriously underrated.
While their taste isn’t for everyone, the health benefits sure are. Beets are ridiculously heart healthy. They help lower blood pressure and blood levels of homocysteine. The latter can increase your heart disease risk.
The fiber in beets is good for your digestive system, and research on rats shows that beets can quell inflammation.
Additionally, if you’re an athlete, beets can improve your stamina. Athlete or not, I think we could all use some help in that department!
- 2 Tablespoons of olive oil (30 ml), to cook with
- 1 red onion (110 g), peeled and chopped
- 3 cloves of garlic (9 g), peeled and chopped
- 1 carrot (50 g), peeled and diced
- 2 beets (164 g) (beetroots), peeled and diced
- 20 white button mushrooms (200 g), chopped
- 1 lb of ground beef (450 g)
- 1 teaspoon of turmeric (2 g)
- 2 cups of beef broth or stock (480 ml)
- 2 small sweet potatoes (260 g), roasted or boiled, peeled and mashed
- Chopped parsley, to garnish
- Salt, to taste
- Heat the olive oil in a pan and add the red onions. Cook until the onions are softened, then add the garlic, carrots, beetroots, and mushrooms. Fry until partially caramelised, then add the ground beef and turmeric and cook until the beef has browned.
- Add the beef stock and bring to a boil, then reduce to a simmer. Cook on a low simmer, partially covered with a lid for 45-50 minutes. Towards the end, if the mixture is too liquid, remove the lid and increase to moderate heat. Taste and season with salt accordingly.
- Serve on mashed sweet potatoes and garnished with parsley.
All nutritional data are estimated and based on per serving amounts.
- Calories: 460
- Sugar: 8 g
- Fat: 31 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 22 g