Nightshade-Free Chili
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4-5
Ingredients
  • 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
Instructions
  1. In a large pot, heat 1 ½ Tbsp oil over medium high heat.
  2. Sauté onion several minutes until softened and starting to brown.
  3. Add garlic and sauté about 30 seconds until aroma comes.
  4. Remove to a bowl.
  5. Add remaining 1 ½ Tbsp oil and ground beef.
  6. Cook, stirring until all browned.
  7. Add chicken stock and scrape any browned bits from bottom of pan with a wooden spatula.
  8. Add onions and garlic back in.
  9. Add in all remaining ingredients: carrot juice through horseradish.
  10. 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/