Mireille's Journey To Health

REAL, FRUGAL, HEALTHY, and FUN!!!

AIP Paleo Creamy Fall Harvest Chili

aip chiliI was challenged, a few days ago, to create an AIP chili recipe.  For those who don’t know, AIP is a stricter form of the paleo lifestyle.  It’s a restrictive diet to promote healing for those with autoimmune diseases, to help promote healing and find dietary intolerances.  I got really excited about this challenge.  Only then did it occur to me what I was up against.  On the autoimmune protocol, you can’t have any peppers or pepper derived spices, tomatoes, or legumes.  Basically, you can’t have any component of traditional chili.  I already make my chili without legumes, as I already avoid them.  That part was easy.  I put a lot of thought into what I could do.  I also wanted to give it some kind of spice.  I wanted it hearty.  I wanted it to look, smell, and taste amazing.  Let me just tell you, I amazed myself!  I mean, this is good!  My husband even said so!  My kids all finished every bit.  Well, except the one who didn’t have any due to the fact that he is a vegetarian.  However, everyone who had it loved it.

Ingredients:

2 strips of bacon, chopped

1-1/2 lbs ground beef

1 purple onion, chopped

4 cloves of garlic, chopped

5 green onions, chopped

2 cups of bone broth (you can use store bought broth if you don’t have bone broth)

13.5 oz full-fat coconut milk

2 cups pumpkin puree

1/4 cup radishes, chopped

1 cup shredded carrots (not grated, the matchstick kind)

8 mushrooms, sliced

1 zucchini, chopped

1 yellow squash, chopped

8 oz can water chestnuts, drained

4 Tbsp horseradish, grated

1 Tbsp ginger, grated

1 tsp sage

1 tsp salt

1 tsp oregano

Directions: In a large saucepan, over medium heat, cook the bacon.  Add the ground beef and allow it to brown (I kept all of the fat.  Add the purple and green onions, and the garlic.  Add the broth, coconut milk, and pumpkin puree.  Bring it to a low boil.  Add the radishes, carrots, mushrooms, zucchini, yellow squash, and water chestnuts.  Add the horseradish, ginger, sage, salt, and oregano.  Allow to simmer about 30 minutes before serving.  Enjoy!

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