Best AIP Chili Recipe (Paleo, Nightshade-free, Low FODMAP option)

rustic bowl with best aip chili in it topped with fresh cilantro and avocado

Best AIP Chili Recipe (Paleo, Nightshade-free, Low FODMAP option)

This Best AIP Chili Recipe gives you the gentle comfort food heat and spice + all the rich cozy deliciousness we want from hearty Southwest food, but without the nightshades or legumes. A one-pot meal!

Course DInner, Main Course

Cuisine American, Mexican, Southwest

Keyword aip, chili, gaps diet, gluten-free, low-FODMAP, nightshade-free, paleo, whole30

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 356kcal

Author Megan

Cost $10

Equipment

big low pot or large deep sauté pan

Ingredients

1 pound ground beef
Optional: 2 cups Nomato Sauce omit for Low FODMAP or to make the recipe easier! (This makes the recipe more chunky and traditional, having a similar to tomato base, but the recipe is super delicious and comes together well if you don't have this ingredient on hand and for LF. The recipe photos show the Chili without.)
2 cups broth or meat stock
2 onions diced, omit for Low FODMAP, and sub with any combination of 3 cups total: the greens of green onions (1 to 2 bunches, as preferred, plus optional 1 to 2 cups diced bok choy, extra parsnips or zucchini, and/or diced water chestnuts, one can, drained, without citric acid, or rinsed well)
1 parsnip peeled and chopped small (the size of beans), or diced (sub out for GAPS diet)
1 zucchini peeled and chopped small
5 crimini mushrooms omit for Low FODMAP
2 Tablespoons fresh ginger root finely grated
2 Tablespoons olive oil or preferred fat, fine to use avocado oil
2 cloves garlic smashed or minced (omit for Low FODMAP, or sub with 1 teaspoon asafoetida powder)
2 teaspoons tamarind paste
2 teaspoons ginger powder dried
2 teaspoons oregano dried
1 teaspoon cumin optional -- omit until reintro stage of AIP
1 teaspoon + ¾ teaspoon sea salt divided
Optional but recommended: 2 teaspoons tapioca flour + 2 Tablespoons extra broth or water Use this option if you want the base of the Chili nice and thick. (Omit for GAPS.)

Instructions

Heat large deep sauté pan, or large low pot, over medium heat. Add ground beef and 1 teaspoon sea salt. Cook and break up beef with spatula, until most of the pink is gone, about 8 to 10 minutes. Remove beef with slotted spoon to large bowl. Set aside.
In same sauté pan or large pot, add olive oil, onions, parsnips and remaining ¾ teaspoon sea salt. Cook over medium heat, stirring occasionally for 10 minutes. Add zucchini and mushrooms (if using), and sauté another 5 to 8 minutes. Add spices and herbs: tamarind paste, garlic, ginger, oregano and optional cumin. Stir to mix and heat well, until fragrant, about 2 to 3 minutes.
Add broth and optional Nomato Sauce. Bring to simmer, then reduce heat to medium low or low to maintain slow simmer. Stir and cover. Slow simmer for 20 minutes, peaking and stirring once or twice. Reduce heat as needed to keep simmer slow.
Stir cooked beef into simmering veggies. In a small bowl, create a slurry of tapioca flour and water. Pour this into simmering Chili, stirring until it thickens. Slow simmer for 1 to 2 minutes, stirring a bit.
Serve now, or if you have a very low Warm setting on your stove top (or in your oven), keep Warm for up to several hours, until ready to serve. (It's nice to make it ahead of time!) Garnish optionally with fresh slices of avocado and/or fresh cilantro.

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