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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 — which is a lot lately, since it is still rainy and cold in Seattle and I have been holed up putting the finishing touches on the cookbook.
- 2 tablespoons solid cooking fat
- 1 onion, chopped
- 8 cloves garlic, minced
- 1 tablespoon fresh thyme
- 2 cups carrots, cut into large chunks
- 4 cups sweet potatoes, cut into large chunks
- 4 cups bone broth
- 1 teaspoon sea salt
- 2 pounds grass-fed ground beef
- 1-2 avocados
- cilantro for garnish
- 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 and fresh parsley.