Nightshade-Free Pineapple Chili

A bowl of chili built low and slow has its own particular comfort, and this version gets there without tomatoes or chili powder. Nomato sauce carries the body tomato usually would, beet adds color and a little earthiness, and pineapple brings a bright, slightly sweet note against the savory beef. Set it and walk away while it does the work.

The beef here is a source of zinc and vitamin B12, both involved in immune function and energy, and the bacon on top is a garnish, a flavor accent rather than the main event. If pineapple does not sit well with you, pumpkin or sweet potato stands in for it just as well.

Crumble the bacon over the top when it is done, let the kitchen fill with cinnamon and ginger, and take a breath before the first bite to notice the color in the bowl, the deep red of the beet against the savory beef.

Ingredients

• 1 lb ground beef (added raw, or browned first if you prefer)
• 3 carrots, chopped
• 1 beet, peeled and chopped
• 1/2 onion, chopped
• 1/2 pineapple, chopped
• 2 garlic cloves, minced
• 1 cup nomato sauce (the AIP nightshade-free substitute; see the nomato base recipe)
• 2 tsp cinnamon
• 2 tsp ground ginger
• 1 1/2 tsp dried oregano
• 1/2 tsp turmeric
• 1/2 tsp sea salt
• 4 slices cooked bacon, crumbled, for garnish
• (Source listed 1 tsp black pepper, omitted here as a seed-spice not allowed in elimination)

Method

• Add everything except the bacon to the slow cooker: beef, carrots, beet, onion, pineapple, garlic, nomato sauce, cinnamon, ginger, oregano, turmeric, and salt. No broth is needed.
• Stir once to combine, then cook on low for 3 hours. If you want to browse the beef first for a deeper flavor, do that in a skillet before it goes in.
• Serve in bowls and top each with the crumbled bacon.

For a hands-off overnight option, the original cook notes you can run it on low overnight if you are short on daytime hours.

Instant Pot variation

This works well in an Instant Pot. To match the slow-cooker result, use the slow-cook function on low for about 3 hours with the lid vented. For a faster path, brown the beef on Saute first, add the rest, then cook on high pressure for about 20 minutes with a natural release of 10 minutes. Pressure times are estimates and should be checked on your first batch.

*Adapted from acleanplate.com*