One of the meals I really tend to miss on the autoimmune protocol is a warming bowl of chili. Unfortunately, traditional chili is not very autoimmune protocol friendly, being chock full of nightshades, beans, and dairy. It never occurred to me until recently that I could mimic the texture of tomatoes with carrots and sweet potatoes. This recipe is nothing like a traditional chili, since it doesn’t have any of the characteristic nightshade and seed spices. It does fit the bill well enough though, and I have found myself making it more often when the weather is cold and I’d like to batch cook something for the week.
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Heat your cooking fat in the bottom of a heavy-bottomed pot. Add the onion and cook for a few minutes, until translucent. Add the garlic and thyme and cook for another couple of minutes, stirring. Add the carrots and sweet potatoes and cook for 5 minutes, or until gently browned.
Add the bone broth and sea salt and bring to a boil, cover and then simmer for 20 minutes, until the vegetables are soft.
Meanwhile, cook the ground beef in a skillet until thoroughly cooked throughout and browned. Set aside.
When the vegetables are finished, add the ground beef and stir to combine. Continue cooking for another 15 minutes covered at a simmer. Serve each bowl garnished with avocado slices cilantro.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.