AIP Paleo Chili

Take away the tomato and the beans and the classic chili powder blend, and most people expect what is left to taste like defeat. It does not. Butternut squash and beet step in for the color and the body, and cinnamon and turmeric build a warmth that reads as chili even though not one nightshade went into the pot. By the second day in the refrigerator it tastes like it was always meant to be made this way.

Beet is doing more than color work here. Betaine and dietary nitrates, both present in beet, are compounds some research connects to healthy circulation and to how efficiently the liver handles its detoxification work. Curcumin is the compound turmeric is best known for, and while human research on its anti-inflammatory effect is still developing and the amount in a bowl of chili is modest, it is one more small, real ingredient doing quiet work alongside everything else.

This is a Tuesday recipe before it is anything else - the kind you make in a large pot on a Sunday so a few days of the week take care of themselves without you having to think about them. It thickens overnight in the refrigerator, and a bowl on day two, once the spices have had a full day to settle into the broth, is somehow even better than a bowl on day one.

Ingredients

• Celery, diced
• Yellow onion, diced
• Garlic, sliced
• Olive oil
• Dried oregano
• Onion powder
• Garlic powder
• Powdered ginger
• Cinnamon
• Turmeric
• Lime zest
• Ground beef
• Sea salt
• Cilantro, chopped
• Carrots, chopped
• Butternut squash, cubed
• Beet, finely diced
• Chicken or beef stock, or beef bone broth
• Red wine vinegar

Note: exact quantities are not included in the source archive file. See the source URL for amounts before scaling or publishing.

Method

Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the celery, onion, and garlic and cook, stirring occasionally, until soft and beginning to color at the edges - about 8 to 10 minutes.

Push the aromatics to the sides of the pot and add the ground beef, breaking it apart with a spoon. Cook until browned through. Season with salt, oregano, onion powder, garlic powder, ginger, cinnamon, turmeric, and lime zest. Stir well so the spices coat the meat.

Add the carrots, butternut squash, and beet. Pour in the stock or broth, enough to cover the vegetables and meat by an inch or two. Add a splash of red wine vinegar and stir to combine.

Bring to a simmer, then reduce the heat to low. Cover the pot and cook for 40 to 50 minutes, stirring occasionally, until the squash and beet are completely tender and the broth has reduced into a thick, cohesive chili.

Taste and adjust salt. Serve in bowls topped with fresh cilantro.

Instant Pot variation

Using the Saute function, cook the celery, onion, and garlic in olive oil until soft. Add the ground beef and brown it, then stir in all the spices. Add the remaining vegetables, broth, and red wine vinegar. Seal the lid and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then vent. Stir, taste, and adjust seasoning. The squash and beet will be fully soft; if you prefer more texture, reduce pressure time by 3 to 4 minutes.

*Adapted from Heal Me Delicious*