Nightshade Free Veggie Chili
This nightshade-free chili is the perfect addition to your cool-weather rotation. It’s packed with veggies and free of tomatoes or nightshade spices.
It’s been 13 years since I went nightshade-free, and it’s hands down the hardest set of food intolerances that I have. Nightshade vegetables are a huge trigger for my health issues, and the list includes potatoes, tomatoes, peppers, and spices like chili and paprika. Not only is pasta with marinara sauce off the table, but tomato-based foods like chili are as well.
I’ve shared a few different tomato-free chili recipes, but this has to be my new favorite! It’s hearty, packed with veggies, and made with my new nightshade-free pasta sauce, Daylight, which sold out within 7 hours of our launch!
This nightshade free veggie chili is the perfect option if you can’t tolerate tomatoes or peppers, or if you just want some more veggies in your day!
Why you’ll love this nightshade-free chili
- It’s hearty and filling. This chili is SO filling and comforting. It’s the perfect thing to enjoy on a cool evening.
- It’s packed with protein and fiber. Comfort food isn’t always nourishing, but this one is!
The ingredients
- Ground Beef. Ground beef is the perfect protein for this hearty and flavorful chili.
- Beef Broth.
- Daylight Veggie Pasta Sauce. My new brand of totally nightshade free pasta sauce! As of the end of October 2024, we’re currently sold out, but you can sign up for notifications to know the minute we’re back in stock.
- Black Beans and Pinto Beans. I love adding a blend of the two for extra fiber!
- Onion, Butternut Squash, and Sweet Potato. Since this chili doesn’t have whole tomato pieces, having some extra veggies gives it more texture and fiber.
- Cilantro, Oregano, and Lime.
- Toppings like Dairy-Free Sour Cream and Avocado!
Substitutions
- Omit the beans. You can easily swap these out and add some more ground beef instead.
- Swap the ground beef for turkey. This is an easy swap that will work perfectly.
- Swap the Daylight sauce for my homemade version. If you didn’t get a chance to snag my sauce before it sold out, you can use my homemade version. Keep in mind that I recommend adding more garlic to the chili recipe as the homemade version has much less of a garlic flavor than the Daylight sauce.
How To Make Nightshade-Free Veggie Chili
Here are simple steps with photos. Scroll down to the recipe card to find the full printable recipe with measurements.
Step 1. Brown the ground beef and set aside. Saute the veggies.
Step 2. Add the beef back to the pot along with the broth, Daylight sauce, and beans.
Step 3. Simmer until the chili is thick to your liking.
Step 4. Serve with toppings!
Tips & Tricks
- Simmer the chili to your liking. I simmer mine for 40 minutes, but this depends on your stove top. If you have an electric stove, you may need more time than a gas stove. If you like a thicker chili, you can simmer it down more, or if you want it to be more like a soup, you can pull it off the heat earlier.
- Add spice if tolerated. This chili is nightshade-free, but of course, you can add spices to your liking if tolerated!
You can store this chili in the fridge for 3-4 days and reheat it on the stove top over medium heat until warm. You can also freeze this recipe for up to 2-3 months, defrost it in the fridge and reheat it on the stove.
This chili is perfect with avocado, fresh lime and fresh cilantro! It would also be great with green onion, and some dairy free sour cream.
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Nightshade Free Veggie Chili
- Prep Time: 15
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stove Top
- Cuisine: American
- Diet: Gluten Free
Description
This nightshade-free chili is the perfect addition to your cool weather rotation. It’s packed with veggies, and free of tomatoes, or any nightshade spices.
Ingredients
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp oregano
- 2 tsp dried cilantro
- 1 lb ground beef (I recommend 90/10)
- 2 tbsp avocado oil
- 1/2 white onion, diced
- 1 1/2 cup butternut squash, peeled cubed
- 1 1/2 cup sweet potato, peeled and cubed
- 4 cups beef broth
- 1 cup Veggie Pasta Sauce (see notes for swaps)
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup pinto beans, drained and rinsed
- Juice of one lime
For topping
- Sliced avocado
- 1 tbsp cilantro, chopped
- Lime wedges
Instructions
- Combine the seasonings in a small bowl and set aside.
- Using a large, deep cast iron pot set over medium heat, add the ground beef to the pan and season with half of the seasonings. Crumble the ground beef until browned and set aside.
- Add the avocado oil to the pot. Once simmering, add the white onion and saute for 4-5 minutes or until lightly translucent. Add the butternut squash and sweet potato and season with the remainder of the seasoning blend. Saute for 5-7 minutes or until the veggies are lightly fork-tender.
- Pour the broth and veggie pasta sauce over the veggies, and add the cooked ground beef, black beans, and pinto beans. Stir to combine.
- Bring to a boil and reduce to a simmer, covering with a tilted lid for about 15-20 minutes, stirring often. Remove the lid and allow to simmer for another 15-20 minutes or until the chili is reduced to your liking and the veggies are very tender.
- Add lime juice to taste, and serve the chili topped with fresh avocado and cilantro.
Notes
Swap the Daylight Veggie Pasta sauce for a homemade sauce. If making this swap, add 2 garlic cloves to the chili recipe.
If making this recipe AIP, omit the black pepper and swap out the beans for about 1/3 lb more of ground beef.
All nutrition information is an estimation and will vary.
Nutrition
- Serving Size: 1 serving
- Calories: 393
- Fat: 12g
- Carbohydrates: 39.3g
- Fiber: 8.5g
- Protein: 33.8g
