Delicious AIP Chili
This chili recipe follows the AIP (anti-inflammatory diet protocol). For those of you unfamiliar, the AIP excludes the most common foods that can be inflammatory to the body, including dairy, legumes, grains (including gluten), nightshade vegetables (think, tomatoes, peppers, potatoes), nuts, seeds, eggs, and seed-derived spices. Now, you may be thinking about what’s left, especially because most chili recipes contain many of these ingredients, like beans and tomato. While this chili isn’t your stereotypical chili recipe, I can assure you it still hits the spot!
Delicious AIP Chili
This chili recipe follows the anti-inflammatory protocal guidelines!
Servings: 4
Ingredients
- 1 bunch celery leaves and base removed, chopped
- 3 cloves garlic chopped
- 1 yellow onion chopped
- 2-3 tbsp olive oil
- 1 tsp oregano
- 1 tsp turmeric
- 1 tsp ginger
- 1 tsp garlic
- 1 tsp onion
- 1 tsp cinnamon
- 1 lb ground beef opt for grass-fed if possible
- 4-5 cilantro leaves chopped
- 8 carrots chopped
- 1 beet, small peeled and chopped
- 1 cups broth (veggie, chicken, beef)
- 2 tbsp red wine vinegar
- salt and pepper taste
Instructions
- Heat a medium/large stock pot over medium heat
- Saute the celery, garlic, yellow onion and olive oil for around 3-4minutes
- Add the spices, stir for 1-2 minutes
- Add the beef and the cilantro, mix together. Cook until the beef is more or less cooked, not pink, arond 10 minutes
- Add the remaining ingredients, bring to a boil, then lower to medium/low and continue to cook for 20-30 minutes.
- Serve with your favorite side- I served with vegan/GF corn bread (on the blog!)
