Tomato-Free Chili (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nightshade-free, paleo, low-carb)

Tomato-Free Chili (low-amine, nightshade-free, gluten-free, soy-free, dairy-free, tomato-free, paleo, nut-free, low-carb) photo

Low-Amine Tomato-Free, Nightshade-Free Chili served with rice.

I haven’t been able to eat a proper bowl of chili for over a year now. How I have missed chili! But chili is so very tomato, pepper and nightshade-based. So for someone on a low-amine diet, chili is pretty much amine HELL. I had looked for a good recipe for  nightshade-free chili, or at least tomato-free chili, but had no luck, until I found one at Eating With Food Allergies that made a great base. I thought the original recipe made a great canvass for the tweaks I was about to make. The tomato-free, nightshade-free chili turned out phenomenal! I will never have to lament over tomatoes in my chili again!

Makes approximately 15 bowls (this is a large batch – halve recipes for fewer people, or freeze if not sensitive to amines in frozen leftovers)

2 lb lean ground beef

4 C chicken stock

2 Tbsp safflower oil

1/2 C water

2 medium red onions, chopped

12 cloves garlic, chopped (1/3 C)

4 large carrots, diced (1 1/4 C)

5 ribs celery, diced (2 C)

4 cans black beans

3 Tbsp cumin

2 Tbsp turmeric

1 1/2 tsp clove powder

1 Tbsp coriander

4 tsp sea salt

1 Tbsp liquid smoke

1/2 tsp Sichuan peppercorns, smashed

1 Tbsp molasses

1 1/2 Tbsp corn starch, mixed with 1/4 C cold water

1/4 C fresh minced cilantro, for garnish

  • In a stock pot over medium heat, cook ground beef with onions, oil, and 1/2 C water. Cover, stirring occasionally to break apart beef.
  • When cooked, add in garlic, celery, carrots, broth, cumin, turmeric, clove, coriander, salt, and liquid smoke. Cook for 20 minutes, covered, stirring occasionally.
  • Add to the chili your crushed Sichuan peppercorns, molasses, and cornstarch/water mixture. Stir well.
  • Add black beans to chili. Stir well and cook for another 10 minutes over medium-low heat. Stir fairly often to prevent burning at the bottom.
  • Note: If you can tolerate chili powder or cayenne, feel free to taste and add to your heart’s content, if desired. Both are nightshades and high in amines.
  • Remove from heat and allow to sit for 10 minutes before serving to allow flavors to “steep.”
  • Serve your wonderful, low-amine, tomato-free, nightshade-free chili hot on its own, or with rice. Garnish with freshly minced cilantro. Enjoy!!!
AMINE BREAKDOWN:
Very Low Amine: water, red onion, garlic, carrot, celery, black beans, cumin, turmeric, coriander, sea salt, liquid smoke, Sichuan peppercorns, corn starch, cilantro
Low Amine: lean ground beef, chicken stock, safflower oil, molasses
High Amine: clove powder
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11 CommentsLeave a comment

  1. Genius!!!

    • Thanks! I just snarfed down another bowl of my tomato-free chili. You know what? You’re right. It IS genius. Goddamn delicious!

  2. […] Tomato-Free Chili (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nightshade-free, paleo… (aminerecipes.com) […]

  3. […] Tomato-Free Chili (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nightshade-free, paleo… (aminerecipes.com) […]

  4. […] Tomato-Free Chili (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nightshade-free, paleo… (aminerecipes.com) […]

  5. […] Tomato-Free Chili (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nightshade-free, paleo… (aminerecipes.com) […]

  6. […] Tomato-Free Chili (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nightshade-free, paleo… (aminerecipes.com) […]

  7. […] Tomato-Free Chili (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nightshade-free, paleo… (aminerecipes.com) […]

  8. Thanks for the great recipe. It takes the boredom out of eating and helps me get iron though the beef.

    • Beautiful. So glad I could help! Enjoy!

  9. This was absolutely discusting. I made it last night and I could barely get through my bowl. What is worse is that I now have a huge pontiff it in my fridge that we have to eat!! Who puts 2-3 tablespoons of each seasoning in anyway? It was gritty with all the seasoning and the flavor was terribly overpowering.


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