If you are sensitive to nightshades and miss having chili here is an excellent substitute that most people don’t even realize is free of tomatoes.  Nightshade vegetables can be the cause joint pain or discomfort in many people who may not be aware of it. If you are unsure try skipping tomatoes, peppers, eggplants, and potatoes for a few weeks and notice how you feel.

I started making this chili when my whole family was going through the GAPS diet and we were all taking a break from tomatoes for a while.  My husband and daughter who both absolutely love chili were surprised when I told them it had no tomatoes in it.

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Tomato Free Paleo Chili
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Course: Main Dish
Servings: 6
  • 1 pound grass-fed organic ground beef
  • 1 pound mild Italian pork sausage or another pound of ground beef
  • 1 onion large
  • 3 carrots large
  • 1 ½ cup cauliflower
  • 3 stalks of Celery
  • 1-2 medium zucchini
  • 1 leek
  • 4-5 cloves garlic
  • 2 ½ cups beef bone broth
  • 2-3 Tbsp. chili powder
  • 1 Tbsp oregano
  • 1 tsp cumin
  • 1 -2 tsp ancho chili powder
  • 1 tsp sea salt
  • 1-2 Tbsp coconut oil or use butter, ghee, or lard
  1. Using a large skillet, heat 1-2 Tbsp. of fat over medium heat, add the chopped onion and cook for a few minutes before adding the beef and pork.
  2. Cook the meat until almost done and then add the chopped garlic and spices, cook for a few more minutes then turn off and set aside.
  3. In another skillet cook the sliced carrots and cauliflower with ½ cup of water until soft.
  4. Put these vegetables in the blender with the bone broth and blend until smooth.
  5. Add this pureed mixture back into the meat and turn the stove on low heat.
  6. Add in the remaining chopped vegetables and cook over low heat for 20-30 minutes.
Recipe Notes