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!!!
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

I Love Spicy Everything

So I’ve been trying to figure out what to do… I love spicy food. I love hot sauces, Sriracha, cayenne, Habanero, spicy wing sauce, spicy pho, spicy Thai, spicy spicy spicy everything. If it’s not at least 5 stars, it’s not hot enough. But… eating it is dangerous.

Things I know:

  • Peppers are high in amines, and amines break my knees.
  • Hot peppers have Capsaicin, and capsaicin helps reduce inflammation, which is good for my knees (also, it is absolutely delicious and tastes like burning).
  • Dried peppers are even higher in amines because they’ve been dried.
  • Dried peppers that are then reconstituted and used in a hot sauce are even higher in amines than dried peppers.
  • Peppers used in a hot sauce that uses sugar and vinegar as main ingredients are veritable amine landmines!
  • I cannot survive without spicy food.
How to fix this? I will not be giving up my peppers any time soon. It’s just not happening. I will deal with the consequences if I must. But it would be nice to reduce my amine intake. However, fresh peppers don’t keep in the fridge terribly well, and dried peppers/chilies are higher in amines than fresh ones.
But frozen chilies keep perfectly fine (so long as you’re not worried about a crisp, fresh-pepper texture)!

When I go home tonight, I’m solving one of my problems. I’m going to the store. I’m going to pick up some Habanero, Thai chilies, and as many other hot peppers as I can (jalapeno just doesn’t cut it anymore – plus, I’m going for higher Scovilles and lower quantities of amines). I’m going to mince them and spread them out on a sheet of wax paper on a plate, and set them in the freezer. Once frozen, I will sort them into happy little spicy Ziplock bags, label them, and pull them out with every meal (Yes, every meal. I would probably put it on ice cream or cereal if you gave me the chance).

As a spicy food lover with an amine allergy, it’s not a perfect solution. But it’s a lot better than anything else I’ve come up with so far.

Do you have a more elegant solution? Spread the low-amine spicy flavors love and tell me about it!


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