AIP Chili Recipe (Instant Pot, Nightshade-Free, Paleo, Whole30)

AIP Chili Recipe (Instant Pot, Nightshade-Free, Paleo, Whole30)

This fabulous nightshade-free AIP chili recipe packs an amazing flavor punch. It is my new favorite recipe. It may seem impossible to make a decent chili with no tomatoes and other nightshades but this tastes pretty close to the real thing. This paleo chili is made in an instant pot but you can find stovetop instructions below as well. The prep is relatively simple and the pressure cooker does the rest! The meal is ready in roughly an hour (of which only about 15 minutes is active prep work).

Yes, this recipe includes beets but don't worry- they can be easily swapped out for something else if you're not a fan (see below). 

**Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

Ingredients in AIP Chili

I know this seems like a lot of ingredients but it’s mostly spices and they give it such a wonderful flavor. 

  • Avocado Oil- You can also use olive oil, coconut oil, or other oil of choice.
  • Yellow Onion- White onion would be fine too. 
  • Ground Beef- I used some of my grass-fed ground beef from ButcherBox. White Oak Pastures is also a great place to find grass-fed beef. 
  • Red Wine Vinegar- Some people have questions about wine vinegars on AIP. Red and white wine vinegar, plum vinegar, and champagne vinegars are AIP compliant. If you have a histamine intolerance, that may be a reason to avoid it, but otherwise, enjoy! I highly recommend using it in this recipe if you can. If you don’t have it or can’t use it, you can use white wine vinegar, apple cider vinegar, or maybe a little lemon juice but I would add it slowly and taste as you go. You may also be able to omit it entirely if needed. 
  • Carrots- I used carrots, parsnips, and beets for this chili but really you can use any starchy vegetables you want, like squash, sweet potatoes, yucca root, taro, boniato, etc.
  • Parsnips
  • Beets- I know not everyone loves beets and that's ok. If you don't prefer the taste of beets, you can sub in something else. Golden beets have a much milder flavor so that's one option (though it's still beets). If you prefer to avoid beets completely, you can just use extra carrots and parsnips in place of the beets. Other veggies that could replace the beets include sweet potatoes, red cabbage, and turnips.
  • Low Sodium Beef Broth or Bone Broth- Use homemade or if using store-bought, make sure it’s AIP compliant. *Note- I used low sodium broth for this recipe. If you use a regular broth (not low sodium), you will likely need to add less salt than the recipe calls for.  homemade and/or AIP compliant store-bought
  • Garlic Powder
  • Onion Powder
  • Dill Weed
  • Cinnamon
  • Ground Ginger
  • Dried oregano
  • Sea Salt
  • Dried Thyme
  • Turmeric
aip chili in two white bowls with some raw carrots and beet greens on the table.

How to Make AIP Chili in the Instant Pot

  1. Set the instant pot to the saute function. Heat 1 tbsp of oil for about a minute then add the diced onions. Saute and stir for 2-3 minutes until translucent.
  2. Add the ground beef, vinegar, and seasonings. Continue cooking/stirring until browned.
  3. Add the broth, parsnips, carrots, and beets. Turn the saute function off and place the lid on the instant pot. Turn the steam valve to "sealing". Set to high pressure and set to cook for 30 minutes.
  4. Once the time is up, allow for a 10 minute natural steam release followed by a quick release.
  5. Scoop out about 1 cup of the chili and blend it in a blender or food processor, then add it back to the chili. This will make for a thicker, richer sauce.

How to do NATURAL RELEASE ON AN INSTANT POT

While the food is cooking, the steam valve is set to "sealing" to keep the steam in the pot and the pressure up.

Once the cooking time is finished, a natural release simply means you leave the valve alone (sealed) and allow the pressure to come down naturally. 

This recipe says to give the natural release 10 minutes. This allows the pressure to come down part of the way. Then a short quick release at the end gets the rest of the steam out.

quick-release means turning the valve to "venting" (basically it's open) right after cooking and quickly releasing the steam. This has to be done carefully to avoid burning your arm or hand as the steam is very hot and there can be some splatter. I usually put a folded towel over the valve to block the steam and any water splatter.

Can You Make This AIP Chili on the Stove?

Yep! The directions are on the recipe card.

How Long Can You Keep This in the Fridge?

This will keep in the fridge for about 5 days. You can freeze it if you don’t think you’ll use it in time. 

Can You Freeze This Chili?

Yes. This is great for meal prep and freezer cooking. Just store it in a tightly sealed freezer-safe container. 

paleo aip chili in two white bowlsl

Notes

Thicker Sauce- One of the steps involves scooping out 1-2 cups of chili and blending it in the blender. This is an optional step but recommended because it makes the sauce much thicker, richer, and more chili-like. 

Using Different Veggies- As mentioned above, you can use whatever starchy vegetables you like. Some examples would be but squash, sweet potatoes, yucca root, taro, boniato, etc.

Use a Little Extra Broth if cooking it on the stove. You'll use an extra cup of broth for the stovetop recipe since some liquid is lost to evaporation while it's simmering.

Conclusion:

I hope you found this post useful. If you tried this recipe, leave a comment below and let me know what you thought!

Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes, autoimmune nutrition info, and Food Courage happenings!

paleo aip chili in two white bowlsl

AIP Chili

Arika | FoodCourage
This fabulous nightshade-free AIP chili recipe packs an amazing flavor punch. It may seem like a good chili isn't possible without tomatoes and other nightshades but this tastes pretty close to the real thing. This paleo chili recipe is made in an instant pot but you can find stovetop instructions in the notes section below as well. The prep is relatively simple and the meal is ready in roughly an hour (of which only about 15 minutes is active prep work).
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Time to Come up to Pressure/ Natural Release 20 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 294 kcal

Equipment

  • 1 Pressure cooker/ Instant Pot

Ingredients
  

Instructions
 

  • Set the instant pot to the saute function. Heat 1 tbsp of oil for about a minute then add the diced onions. Saute and stir for 2-3 minutes until translucent.
  • Add the ground beef, vinegar, and seasonings. Continue cooking/stirring until browned.
  • Add the broth, parsnips, carrots, and beets. Turn the saute function off and place the lid on the instant pot. Turn the steam valve to "sealing". Set to high pressure and set to cook for 30 minutes.
  • Once the time is up, allow for a 10 minute natural steam release followed by a quick release.
  • Scoop out about 1 cup of the chili and blend it in a blender or food processor, then add it back to the chili. This will make for a thicker, richer sauce.
  • Serve. Top with diced avocados, coconut yogurt, fresh parsley, etc. as desired.

Video

Notes

*Note- this recipe uses low sodium broth. If you use a regular broth (not low sodium), you will likely need to add less salt than the recipe calls for.
Stovetop Instructions: 
  1. Heat 1 tbsp of oil in a medium pot over medium-high heat for about a minute then add the diced onions. Saute and stir for 2-3 minutes until translucent.
  2. Add the ground beef, vinegar, and seasonings. Continue cooking/stirring until browned.
  3. Add the broth (use 3 1/2 to 4 cups instead of 3), parsnips, carrots, and beets. Turn the heat down to medium-low and simmer partially covered for about 45 minutes or until veggies are tender.

Nutrition

Nutrition Facts
AIP Chili
Serving Size
 
1 cup
Amount per Serving
Calories
294
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
54
mg
18
%
Sodium
 
1293
mg
56
%
Potassium
 
868
mg
25
%
Carbohydrates
 
17
g
6
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
17
g
34
%
Vitamin A
 
7142
IU
143
%
Vitamin C
 
13
mg
16
%
Calcium
 
61
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword green chili, instant pot, nightshade free chili
Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!
AIP Chili Recipe (Instant Pot, Nightshade-Free, Paleo, Whole30)


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