Nightshade-Free Chili
Total time
Recipe type: Entree
Serves: 4-5
- 3 Tbsp extra virgin olive oil, divided
- 1 onion, chopped
- 1 large clove garlic, minced
- 1 lb lean ground beef
- 1 cup chicken stock (make sure there are no nightshade vegetables in the stock)
- 1 ½ cups carrot juice (usually found in the refrigerated section of the produce area)
- ½ lb beets, peeled and diced (1/4 inch)
- 1 can dark kidney beans with juice and paste from can
- 1 can light kidney beans, drained, with paste from can
- 3 Tbsp white distilled vinegar
- 1 Tbsp cocoa powder
- 1 Tbsp plus 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp salt
- 1 ½ tsp ground white pepper
- very generous grind of black pepper
- 3 Tbsp prepared horseradish
- In a large pot, heat 1 ½ Tbsp oil over medium high heat.
- Sauté onion several minutes until softened and starting to brown.
- Add garlic and sauté about 30 seconds until aroma comes.
- Remove to a bowl.
- Add remaining 1 ½ Tbsp oil and ground beef.
- Cook, stirring until all browned.
- Add chicken stock and scrape any browned bits from bottom of pan with a wooden spatula.
- Add onions and garlic back in.
- Add in all remaining ingredients: carrot juice through horseradish.
- Bring to a boil, reduce heat and simmer covered, stirring occasionally for 1 hour.
Recipe by Savory Nature at http://savorynature.com/2014/01/14/nightshade-free-chili/
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