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).
Prep Time15 minutesmins
Cook Time30 minutesmins
Time to Come up to Pressure/ Natural Release20 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: green chili, instant pot, nightshade free chili
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:
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.
Add the ground beef, vinegar, and seasonings. Continue cooking/stirring until browned.
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.