Your new favorite chili recipe has arrived.
It's FULL of taste and hits the spot just like any traditional chili recipe. The fresh pumpkin paired with the smokey cumin makes your taste buds leap for joy.
It truly makes a perfect, balanced dinner and makes lovely left-overs for your hectic work week.
Your standard, traditional chili is typically full of ingredients (cayenne, chili powder, beans, tomatoes, tomato sauce, sometimes dairy) that trigger and aggravate gut issues.
The focus of this recipe is to add in ingredients that nourish your body, without the increased response/inflammation that your grandma's chilli has. You get the YUM, without the sad and irritated TUM.
While I am not 24/7 AIP, I have done the 5 week reset and have felt a huge difference in how happier my gut was/is! Now, I mostly limit certain foods that I know I tend to react to (example: eggs, caffeine, nuts, tomatoes, eggplant) and focus on foods and ingredients that keep my gut in a better "cooled" state.
The goal and purpose behind AIP is to decrease inflammation and immune system stimulation.
Cumin, is one ingredient that is a "proceed with caution" non-AIP ingredient so technically this recipe isn't 100% AIP. A mix of turmeric, cinnamon, garlic powder is the perfect substitute for the cumin. Check out this easy blend here. ***When I was being super strict AIP, I used this blend instead of the cumin.
I hope you enjoy this delicious chili and experience first hand that limiting nightshades, and most of the traditional spices is totally doable without feeling doomed of taste and satisfaction!
- 2 tbs avocado oil
- 1-2 sweet potatoes sliced and diced
- 1 1/2 can of organic pumpkin
- 2 leeks chopped
- 1 lb beef
- 2 lbs turkey
- 1/4 cup maple (traditional or sugar free) syrup
- 5 garlic cloves mashed
- 2 tbs cumin (or this)
- sea salt to taste
- 3-4 cups of kale
- green onion
- Heat your oil in the bottom of a oversized pot. Add the mashed garlic & cook for a few minutes, stirring. Add your leeks, stir and cook for 2 minutes.
Scoot the garlic and leeks to the side & add your diced sweet potato and cook for 5 minutes (you may need to add a little more oil), or until lightly browned.
Turn heat up a bit (medium/high), scoot veggies to the side; add your protein and sea salt to taste. Let cook uncovered for 3-4 minutes to sear/brown the meat.
Turn heat down (low/medium) and thoroughly mix veggies and meat together. Cover for about 15 minutes for the meat to cook through.
Add your pumpkin and maple syrup, stir to combine.
Add cumin, mix well.
Taste your chili. Add more sea salt, cumin, or even a bit more syrup based on your desired taste.
Mix in your kale, and let cook for 2-3 minutes over low heat.
Serve and top with fresh green onion.