Smoky AIP Chilli

Living in a northern climate, where we experience four distinct seasons means that when the weather gets chilly (it actually gets ‘face-aching cold’ at times!!!) there’s nothing quite like a nice, hot bowl of chili! We love a chili in all its forms, vegetarian or made with ground beef or steak! Trouble is “peppers” are a big ‘no-no’ on the AIP! We got so excited about the possibility that this recipe would satisfy her chili craving that we tried it right away! Here’s how we rated it:

Look: (3.0 / 5)
Smell: (2.0 / 5)
Taste: (1.0 / 5)
Ease of Prep: (3.0 / 5)
Friends & Family: (2.0 / 5)
Average: (2.2 / 5)

Smoky AIP Chilli by Adventures in Partaking


For the Sauce Base:
4 cloves garlic – crushed or chopped
6 brown mushrooms – diced
1 TBSP olive oil
5 slices bacon – chopped up while raw
1 TBSP dried sage
1/2 TBSP dried oregano
1 TBSP carob powder
2 TBSP balsamic vinegar
1 tsp ground dried ginger
1 inch grated fresh ginger
1/2 tsp cinnamon powder
1 tsp sea salt
6 radishes – diced
3 medium carrots – diced
2 cups bone broth

For the Chilli:

1 pound beef & 1 onion
2 carrots – chopped – about 1 1/2 cups
1 med sweet potato – diced – about 2 cups
Chopped mushrooms- 1/2 cup
1/4 cup cilantro – chopped
1/4 cup spring onions – chopped

For the Toppings:
chopped avocado
crushed plantain chips
chopped cilantro & spring onions


For the Sauce Base:

  1. Heat oil in a large heavy bottomed pan over a medium heat add bacon, garlic and mushrooms and let them cook until bacon is cooked (does’t need to be crispy, this is just providing you with a smoky flavour base).
  2. Add ginger (fresh and dried), carob powder & spices – stir to allow them to release their oils.
  3. Add balsamic vinegar and cook flavours together for 1-2 minutes.
  4. Add chopped radishes & carrots and broth, bring to a boil and simmer until veggies are tender.
  5. Blend with an immersion blender until smooth

Brown the meat and onions:

  1. Heat 1 T olive oil in a large skillet over medium heat,  add 1 pound beef and allow it to cook until almost cooked through.
  2. Add finely chopped onions and continue cooking until meat is cooked and onion is brown.

Make the Chilli:

  1. Add the beef and onions to the sauce base.
  2. Add chopped carrots, mushrooms and sweet potatoes,  bring to a boil and allow to simmer over low heat until veggies are cooked through (25-30 minutes).
  3. Add fresh herbs and stir in allow to simmer 5-10 minutes more.
  4. Serve topped with avocado, more herbs and a few crushed plantain chips

Summary:  What a huge disappointment! This didn’t remotely taste like chili at all! At best, it was a vegetable stew! We did eat it, but the flavour wasn’t even good enough that we would serve this to anyone. Our search for an AIP chili recipe continues. If you’ve made one that REALLY tasted like chili, please send us the link through the Contact Us on this site so we can test it in our kitchen!

Leave a Reply

Your email address will not be published.