Tomato-Free Chili

I searched the internet for a nightshade-free chili recipe that would satisfy Nancy's craving for chili and still be something I could eat.  I found this recipe on the Low Amine Recipes blog http://aminerecipes.com/2012/05/25/tomato-free-chili/

The recipe below is with my adaptations, and is half the recipe posted on her blog.  Mine makes about 8 cups of chili.  Chili powder can be added, if tolerated.  Chili peppers are in the nightshade family, so I avoid.  I considered substituting lentils, which I tolerate, for the black beans.  But decided to test my tolerance - it sure would be nice to add some more legumes to my diet!

It tastes pretty darn good.

INGREDIENTS

1 Tbsp extra virgin olive oil

1 pound ground round, growth hormone and antibiotic free

1/4 cup water

1 medium red onion, chopped

6 cloves garlic, chopped

2 large carrots, diced

3 stalks celery, diced

2 cups organic chicken broth

1-1/2 Tbsp cumin

1 Tbsp turmeric 

3/4 tsp ground cloves

1/2 Tbsp coriander

Salt

1/2 Tbsp liquid smoke

1/4 tsp Sichuan peppercorns, smashed (I didn't have, so just used fresh ground black pepper)

1/2 Tbsp molasses

3/4 Tbsp cornstarch mixed with 1/8 cup cold water

2 cans black beans, drained and rinsed

COOKING INSTRUCTIONS

in large saucepan, heat 1 Tbsp olive oil, add ground beef, onion, and 1/4 cup water.  Cook, stirring frequently, until beef is cooked.

Add garlic, carrot, celery, broth, cumin, turmeric, clove, coriander, salt, and liquid smoke.  Stir well.  Cook 20 minutes, covered, stirring occasionally.

Add pepper, molasses, and cornstarch/water mixture.  Stir well.

Add black beans.  Cook another 10 minutes, stirring frequently.

Nutrition information:  8 servings.  Per serving = 236.7 calories, 12.4 g fat, 42.5 mg cholesterol, 234.3 mg sodium, 16.5 g carbs, 4.9 g dietary fiber, 14.6 g protein