Sweet Summer Chili (AIP approved)

Want to eat chili but avoiding nightshade veggies? Here’s one without tomatoes and peppers that is Autoimmune Protocol approved.

Sweet Summer Chili (AIP approved)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Serving Size: 8

Sweet Summer Chili (AIP approved)


  • 3 tablespoons Coconut Oil
  • 1 ¼ cups dice Onion, Red
  • 2/3 cups slice Leek
  • 8 teaspoons mince Garlic, Cloves
  • 1 tablespoon chop Thyme, Fresh
  • 2 cups chunk Carrot
  • 6 cups chunk Sweet Potato
  • 6 cups Beef Broth/Stock
  • 1 teaspoon Sea Salt
  • 6 cups cook Ground Beef
  • 1 cup grate Carrot
  • 1 ½ cups dice Cabbage, Red


  1. In a large stock pot, melt coconut oil.
  2. Saute red onion, leeks, garlic, and thyme until translucent.
  3. Add carrots and sweet potato.
  4. Continue cooking for an additional 5 minutes.
  5. Add beef stock and sea salt.
  6. Bring to a boil.
  7. Cover and simmer for 20 minutes.
  8. Remove 1/4 of mixture and puree in food processor.
  9. Return pureed vegetables to stock pot.
  10. Add ground beef, shredded carrots, and cabbage.
  11. Continue to simmer, covered, for another 15 minutes.

About the Author

Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.