2

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Chili without Nightshades

Commented on March 04, 2015
Created January 30, 2011 at 3:09 AM

I am in the process of healing my leaky gut and need to avoid all nightshades, including spices (red pepper, cayenne pepper, and paprika). All nightshades cause joint pain. I hope some day to resume eating them, but in the meantime I sure do miss chili on these cold winter evenings.

Does anyone have any suggestions for a nightshade-free chili?

8f87879387f2a357db7c33008ff9a04a

(887)

on September 01, 2013
at 07:19 PM

I googled this...it DOESN'T seem to be a nightshade...

8f87879387f2a357db7c33008ff9a04a

(887)

on September 01, 2013
at 07:13 PM

If one is going all the way AIP they would also have to avoid cumin. Its a seed. I understand that this is about nightshades, but I thought it was worth mentioning.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on March 12, 2012
at 11:44 PM

Ooooh, white potato and chopped green chili! Sounds too good to let nightshades spoil the party.

6714718e2245e5190017d643a7614157

on March 12, 2012
at 10:50 PM

I just made some chili Sunday (even after reading your article about nightshades!) and it was good. I even added white potatoes and chopped greens to it so it was more a a goulash than a chili type dish.

32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on March 12, 2012
at 10:06 PM

I can't imagine even our midwestern bean-riddled *shudder* chili without nightshades!

91c2e2a35e578e2e79ce7d631b753879

(2081)

on March 12, 2012
at 08:56 PM

As a born and bred Texan, I'm afraid I have to agree with Matt. And, like Firestorm, it's the reason I've chosen NOT to go nightshade-free.

Ca1150430b1904659742ce2cad621c7d

(12540)

on March 12, 2012
at 08:38 PM

I can't even figure out how to get -curry- to taste right without chili peppers, much less -chili-... it's one reason I decided that I couldn't do "nightshade free"... it's a quality of life issue for me. *smiles*

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on March 26, 2011
at 09:23 AM

Adding the caveat that beans aren't paleo and the "beanjuice" is usually sugar syrup.

Bbb993c8dacf76dd461703a82686c06a

(135)

on January 30, 2011
at 04:31 PM

Thanks for all the suggestions! I am going to try them all.

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11 Answers

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on March 12, 2012
at 08:14 PM

Unpossible!, I say. Most everybody seems to think that some coconut curry will pass as chili. I'm pretty sure all of Texas is going to kick their asses for suggesting that. :P

Ca1150430b1904659742ce2cad621c7d

(12540)

on March 12, 2012
at 08:38 PM

I can't even figure out how to get -curry- to taste right without chili peppers, much less -chili-... it's one reason I decided that I couldn't do "nightshade free"... it's a quality of life issue for me. *smiles*

91c2e2a35e578e2e79ce7d631b753879

(2081)

on March 12, 2012
at 08:56 PM

As a born and bred Texan, I'm afraid I have to agree with Matt. And, like Firestorm, it's the reason I've chosen NOT to go nightshade-free.

32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on March 12, 2012
at 10:06 PM

I can't imagine even our midwestern bean-riddled *shudder* chili without nightshades!

1
21fd060d0796fdb8a4a990441e08eae7

(24543)

on March 12, 2012
at 06:45 PM

I second Sharon's answer above, specifically the pesto and greek yogurt suggestions.

Also, I'm planning to experiment using tzatziki sauce with a pre-mixed spice blend (such as curry powder or ras al hanout powder). But none really approximates the goodness of the chili taste because of lack of capsaicin!

Also also, I'm going to edit an article I recently wrote about nightshades to include some of these ideas.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on March 12, 2012
at 11:44 PM

Ooooh, white potato and chopped green chili! Sounds too good to let nightshades spoil the party.

6714718e2245e5190017d643a7614157

on March 12, 2012
at 10:50 PM

I just made some chili Sunday (even after reading your article about nightshades!) and it was good. I even added white potatoes and chopped greens to it so it was more a a goulash than a chili type dish.

1
8aad3729e808c041928d6f0bdc00db55

on March 12, 2012
at 06:24 PM

My favorite three nightshade hacks are horseradish sauce (found in the mayo aisle) which I use to make tacos, chili, etc. For any pasta sauce, I mix greek yogurt with any red wine (usually marsala wine - good or dry cooking version are both awesome & easy)in my magic bullet. For meatball subs, I use pesto mixed with ranch dressing (beware of brands - lots have paprika) as the sauce. Out of this world!!!!!

1
B4c63640a865d7ffdd6b4239d611b056

on March 25, 2011
at 02:06 PM

CHILI

1 lb ground beef, 1 chopped onion, 3/4 c chopped celery, 1 c mushrooms (optional),

1 tsp salt, 2 tsp oregano (crushed dry leaves), 2 tsp cumin powder, 1 tsp ground black pepper, 1 tsp garlic powder,

2 c Nomato sauce (Google Nomato recipe or order online), 1/2 c Nomato ketchup (same as above),

1 tsp hickory flavor, 1 tsp balsamic vinegar, 2 cloves garlic, 1 can (14 oz) kidney beans (use juice too), 1 c water, --- fresh ground pepper (liberal amounts!),

  1. Saute first 4 ingredients. Drain fat.

  2. Add rest and simmer 2 hours.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on March 26, 2011
at 09:23 AM

Adding the caveat that beans aren't paleo and the "beanjuice" is usually sugar syrup.

1
721c2ae7c48630f3c7578a62773b8276

(500)

on January 30, 2011
at 04:36 AM

Nothing you'll manage will taste remotely of chili in the traditional sense I'm afraid, but I think you could get away with something like... Ground beef with coconut milk? If you simmered it long enough and cooked off most of the water it might recreate some of the chili stuff you're looking for. Maybe some lemon to cut the fat and some other spices/herbs like garlic, cumin, black pepper, cinnamon... Or you could try toying with different spice blends like an Italian (oregano, garlic, basil, thyme, rosemary) or herbes de provence (majoram, thyme, rosemary, savory, basil, sage, fennel seeds), or maybe a curry (cumin, tumeric, mustard, coriander, cardamom, black pepper) or a garam masala (cumin, coriander, cardamom, black pepper, cinnamon, cloves, nutmeg).

I'm nightshade free too, learn to love spice blends and to cut all your savoury dishes with an acid and you're golden ^_^

0
79bfb080a4b51616308b1cf57c32393c

on September 01, 2013
at 07:00 PM

some folks suggested tumeric ... FYI tumeric is a nightshade ...

269942f751d75d089d4f3946bda6886d

on March 04, 2015
at 05:06 PM

Please double-check before making pronouncements -- it's in the same family as ginger:

Turmeric (Curcuma longa) /??t??rm??r??k/ is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.

per Wikipedia (or any reliable botanical source).

 

8f87879387f2a357db7c33008ff9a04a

(887)

on September 01, 2013
at 07:19 PM

I googled this...it DOESN'T seem to be a nightshade...

0
Fd7751b60452ddd4a86faeb82a1f13e7

on July 06, 2012
at 02:57 AM

You need to watch out for adding cocoa to any recipe, if you are avoiding alkaloids (which is why the nightshades must be avoided. Cocoa is very much saturated with this alkaloid--theobromine. See here:

http://en.wikipedia.org/wiki/Theobromine

Both cocoa and coffee aggravate my arthritis symptoms much more than a little paprika or other pepper once in a while.

0
A7768b6c6be7f5d6acc76e5efa66464c

on March 12, 2012
at 07:23 PM

You can nudge the chili into mole territory by adding some cocoa or high % cacao chocolate, along with a bit of clove and cinnamon. I agree with a previous answer that cumin stands out as one of the strongest flavors most people associate with chili. With chocolate, it's a very different style, but chocolate has a strong, assertive enough presence to at least provide some of the fullness and depth you'll be missing without the chiles.

If you miss the red color, achiote may be useful. It's a spice used in various Latin American cuisines, and contributes a deep red color with a very mild flavor. It gives up its color and fragrance best in fat, so it would go with the other spices into oil/fat first to "bloom" before sauteing things like onions and garlic. Cilantro is best right at the end to finish it.

0
246ebf68e35743f62e5e187891b9cba0

(21415)

on January 30, 2011
at 05:15 AM

make a curry with ground beef and coconut milk

minced beef (or lamb, or pork) onions / minced garlic / grated ginger chopped rutabaga (or turnips, or squash) chopped fresh herbs (mint) spices - tumeric, cumin, dry ginger, black/white/green (non-nightshades) pepper

serve over riced cauliflower or lightly boiled cabbage.

0
E1fd3a5ea90cdbceb8a2aa4bcfa1b923

(474)

on January 30, 2011
at 05:01 AM

Okay, I think I can help. Cut some lean pork into one inch cubes. Saute in your fat of choice until they get a little color on them. Remove from the pan and sweat some diced onion and garlic for a couple of minutes. Deglaze the pan with a little water or chicken stock, scraping up anything stuck to the bottom. Add the pork back to the pan along with lime juice, cilantro, cumin, salt and black pepper. Reduce the heat to a simmer and cover. Let cook until the pork can be shredded. Shred in the pan with a pair of forks, and let cook uncovered until it thickens.

0
Ef9f83cb4e1826261a44c173f733789e

on January 30, 2011
at 03:41 AM

The main spice people identify with chili (other than chili peppers) is cumin. You can probably just start with a basic chili recipe and delete the spices that come from chili peppers. You'll also have to omit tomato products. Of course, it's no longer chili once you omit the peppers and tomatoes, but you may still end up with a nice beef and veggie stew nonetheless, and the cumin will keep it chili-ish.

8f87879387f2a357db7c33008ff9a04a

(887)

on September 01, 2013
at 07:13 PM

If one is going all the way AIP they would also have to avoid cumin. Its a seed. I understand that this is about nightshades, but I thought it was worth mentioning.

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