Nightshade-free Beef Chilli
A Warm Bowl
of Comfort
This nightshade-free beef chilli is a hearty and flavourful dish packed with tender beef, beans, and a blend of aromatic spices.
Without any tomatoes or peppers, it's a satisfying alternative that still delivers all the warmth and depth you'd expect from a classic chilli. Extra vegetables can be added if you like as well - grated carrot, squash or celery all work well.
Perfect for those avoiding nightshades, this dish is easily customised with your favourite vegetables and toppings, making it a versatile and comforting meal for any occasion.
Ingredients:
1 kg/2.2lb ground beef
1 large onion, finely chopped
3 cloves of garlic, minced
2 cups beef broth
1 cup red wine
1 cup kidney beans, rinsed and drained
1 cup corn kernels
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon cumin powder
Smoked sea salt and pepper, to taste
1/4 cup chopped fresh cilantro, for garnish
Sour cream or grated cheddar cheese, for serving (optional)
Method:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic and cook until softened, about 5 minutes.
Add the ground beef and cook until browned, about 5-7 minutes more. Drain off any excess fat.
Stir in the flour and cook for 1-2 minutes, until the mixture is well combined. Add the cumin and cook for another minute.
Slowly pour in the beef broth and red wine, stirring constantly, until the mixture comes to a simmer.
Add the kidney beans and corn kernels. Bring to a boil.
Reduce the heat to low, and simmer the chilli for 20-25 minutes, or until the beef is tender and the flavours have melded together.
Season with salt and pepper, to taste.
Serve the chilli hot, garnished with fresh cilantro, topped with sour cream or grated cheddar cheese, if desired.
© Nightshade Free Life